Beer-Battered-Fish Burrito Bowl with Orange Avocado Salsa
Crispy fish is one thing, but BEER battered fish takes it to a whole new level. Throw it in a burrito bowl with some Orange Avocado Salsa (plus allll the fixin's) and you've got one incredibly satisfying Mexican inspired dinner for the winner. Check before the recipe to hear about the giveaway!
Servings: 4 Servings
Calories: 679kcal
Ingredients
- 4 cups Coconut Jasmine Rice or 4-6 cups cooked rice
- 1 (18 ounce) package Gorton's Beer Battered Fish Fillets One to Two packages*
For the Orange Avocado Salsa:
- 1/4 cup fresh lime juice 2-3 limes
- 1 small red onion or half a large onion, sliced very thin
- 1 jalapeno diced (seeds and membranes discarded)
- 1 bunch cilantro chopped and divided
- 2 large oranges chopped
- 1 large avocado
- salt and pepper to taste
For the Burrito bowls:
- 1 can black beans drained and rinsed
- 1 teaspoon cumin
- 2 cups frozen corn thawed
- 1/2 cup Queso Fresco crumbled
- Mexican Crema or sour cream
- avocados sliced
- limes sliced
- jalapenos sliced
Instructions
- Start by making the rice. You don't have to make the recipe I've suggested, any kind of rice will do, but it sure is tasty with the coconut and cilantro flavors.
- Next make the Orange Avocado Salsa. Juice 2-3 limes (enough to make about 1/4 cup) and add to a medium bowl.
- Slice the red onion very thin. Rinse under cold water for a few seconds to get rid of some of the bite, then place in the bowl with the lime juice. (I just grabbed a handful and held it under the faucet for a few seconds, then threw it in the bowl.) Stir together to coat while you chop everything else, you want to start pickling the red onions a bit.
- Chop the jalapeno, discarding the seeds and membranes (unless you want it really spicy!) Add to the onions.
- Chop the bunch of cilantro. Add about 2 tablespoons to the onions.
- Chop up the 2 oranges (see photos) and add to the onions.
- Dice the avocado and add to the salsa.
- Season the salsa with salt and pepper (I used at least 3/4 teaspoon salt.)
- Drain and rinse the black beans and add to a bowl. Season with 1 teaspoon cumin and salt and pepper to taste. Don't be stingy now. Add 1-2 tablespoons chopped cilantro.**
- In another bowl, add salt and pepper to the thawed corn.
- Crumble the Queso Fresco in a bowl. Prepare any other garnishes you want. (More sliced avocado, limes, or jalapenos.)
- In 4 bowls, add rice, corn, beans, Orange Salsa, queso fresco, and beer battered fish.
- Serve with additional sliced avocado, sliced limes, sliced jalapenos, and a drizzle of Mexican Crema. (You can thin out sour cream with milk if you can't find Crema. Or just serve a dollop of sour cream as is.)
Notes
*How much fish you want to use is totally up to you! There are 10 fillets in each package. I say get 2, if you don't use it all you can eat the leftovers in tacos!
**I served the black beans cold, but you could easily microwave them for a minute or two if you prefer them hot. Same for the corn.
Nutrition
Serving: 1bowl | Calories: 679kcal | Carbohydrates: 99g | Protein: 43g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 74mg | Potassium: 1421mg | Fiber: 15g | Sugar: 11g | Vitamin A: 597IU | Vitamin C: 71mg | Calcium: 193mg | Iron: 4mg