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If you’re craving a vibrant, satisfying dish that bursts with flavor and texture, the Beer-Battered Fish Burrito Bowl with Orange Avocado Salsa Recipe is your new go-to. This recipe marries crispy, golden beer-battered fish with a refreshing, tangy salsa made from fresh oranges and creamy avocado, all layered over fluffy coconut jasmine rice. Every bite delivers a beautiful harmony of savory, sweet, and zesty notes that dance on your palate. It’s perfect for when you want a restaurant-quality meal at home, but without the fuss or long prep times.
Ingredients You’ll Need
These ingredients are simple but essential for crafting the perfect Beer-Battered Fish Burrito Bowl with Orange Avocado Salsa Recipe. Each one plays a distinct role—whether it’s lending crunch, creaminess, zest, or that unforgettable crispy finish from the beer batter.
- Coconut Jasmine Rice: This fragrant rice adds a subtle sweetness and fluffy texture that complements the zestier salsa and crispy fish beautifully.
- Gorton’s Beer Battered Fish Fillets: The star of the show, bringing irresistible crunch and flaky fish inside a perfectly crisp coating.
- Fresh Lime Juice: Brightens the salsa with tartness and gives the pickled onions their lively tang.
- Red Onion: Thinly sliced for a mild crunch and slight sharpness that balances the rich avocado.
- Jalapeno: Adds a gentle heat without overpowering the other flavors, adjustable to your spice preference.
- Cilantro: Fresh and fragrant, cilantro ties the whole bowl together with its herbal brightness.
- Oranges: Juicy and sweet, these chunks in the salsa lend a refreshing burst of citrusy juice.
- Avocado: Creamy texture and subtle flavor create the perfect counterpoint to the crispy fish and zesty orange salsa.
- Salt and Pepper: Simple seasoning that brings out all the natural flavors harmoniously.
- Black Beans: Provide earthiness, protein, and a lovely creamy texture when seasoned with cumin.
- Cumin: Grounds the bean mixture with warm, earthy spice for authentic Mexican flair.
- Frozen Corn: Adds a touch of sweetness and pops of texture to brighten every spoonful.
- Queso Fresco: Crumbled fresh cheese adds tangy creaminess and a bit of saltiness to the bowl.
- Mexican Crema or Sour Cream: Drizzled on top for a silky finish that cools the spicier components.
- Additional Garnishes: Sliced avocado, lime wedges, and jalapenos to customize your bowl exactly how you love it.
How to Make Beer-Battered Fish Burrito Bowl with Orange Avocado Salsa Recipe
Step 1: Cook Your Rice Base
Begin by preparing your coconut jasmine rice. The combination of coconut and jasmine gives the rice a sweet, aromatic foundation that amplifies all the fresh flavors you’ll add later. If you don’t have coconut jasmine rice, any rice you love works just fine, but the coconut’s subtle richness is truly addictive here.
Step 2: Create the Tangy Orange Avocado Salsa
Grab a medium bowl and squeeze fresh lime juice—about a quarter cup—from 2 to 3 limes. This brightens the salsa and also preps the onions for pickling. Thinly slice your red onion, then rinse it briefly under cold water to mellow its sharpness, tossing it right into the lime juice so it begins to soften and pickle beautifully while you chop the rest.
Step 3: Chop and Combine Salsa Ingredients
Next, finely dice your jalapeno, discarding the seeds and membranes unless you’re after some heat. Chop fresh cilantro and sprinkle about two tablespoons into the mix. Then, peel and chunk your oranges, adding bright juicy pieces that balance sweetness against the savory elements. Finally, dice the avocado and gently fold it in to add creamy silkiness. Season the salsa well with salt and pepper—don’t be shy here, this step brings everything together.
Step 4: Season the Black Beans and Corn
Drain and rinse one can of black beans, then toss them with a teaspoon of cumin and salt and pepper to taste. Add a spoonful or two of chopped cilantro for herbal depth. For the corn, simply thaw and season it with salt and pepper in a separate bowl—these little bursts of sweet crunch will contrast wonderfully with the creamy and crispy components.
Step 5: Prepare the Queso Fresco and Garnishes
Crumble queso fresco into a bowl and prepare any additional garnishes you like, such as sliced avocado, lime wedges, or jalapeno slices. These extras allow everyone to customize their bowl exactly how they prefer.
Step 6: Cook the Beer-Battered Fish and Assemble
Follow the package instructions to crisp your beer-battered fish fillets until they’re beautifully golden and flaky inside. Then layer your bowls with a bed of fragrant rice, topped with seasoned corn, cumin-spiced beans, the vibrant orange avocado salsa, and crumbled queso fresco. Finally, crown it all with crispy pieces of your hot beer-battered fish.
How to Serve Beer-Battered Fish Burrito Bowl with Orange Avocado Salsa Recipe
Garnishes
Adding fresh garnishes like extra sliced avocado, lime wedges, and jalapeno slices not only enhances the presentation but lets each person tailor their experience. A drizzle of Mexican crema or sour cream adds a touch of cool creaminess to soothe the bright and spicy flavors.
Side Dishes
This bowl is a meal all on its own, but it pairs beautifully with simple sides like a crisp green salad with citrus vinaigrette or crunchy tortilla chips perfect for scooping up any leftover salsa or crema. For a heartier spread, consider pairing it with grilled vegetables or roasted sweet potatoes to complement the warmth of the fish batter.
Creative Ways to Present
Serve the components separately for a vibrant DIY burrito bowl bar where everyone customizes their own creation. Or, for a festive gathering, serve the fish fillets on skewers alongside small bowls of salsa, beans, and rice to encourage sharing and tasting. The colorful layers make for a stunning presentation that’s as fun to eat as it is to look at.
Make Ahead and Storage
Storing Leftovers
You can keep leftovers in airtight containers in the refrigerator for up to three days. It’s best to store the salsa separately from the fish so the pieces stay crispy and don’t get soggy. The rice and beans hold up well, while avocado in the salsa may darken slightly but will still taste fresh if eaten within a day.
Freezing
This dish is not ideal for freezing once assembled because the avocado and salsa lose texture and flavor. However, you can freeze the beer-battered fish fillets uncooked or cooked per package instructions, and keep rice and beans frozen separately for quick future meals. Fresh salsa and avocado are always best fresh.
Reheating
Reheat the rice, beans, and fish gently in the oven or microwave to keep textures intact. For the fish, reheating in a hot oven or air fryer for a few minutes helps maintain its crispiness. Avoid reheating the salsa; instead, add fresh lime juice and adjust seasoning if needed before serving again.
FAQs
Can I use a different type of fish for this recipe?
Absolutely! While Gorton’s beer-battered fillets are convenient and delicious, you can use any firm white fish like cod, haddock, or tilapia and coat it in your favorite beer batter for a homemade touch.
Is the Beer-Battered Fish Burrito Bowl with Orange Avocado Salsa Recipe spicy?
The heat is gentle and customizable thanks to the jalapeno, which you can adjust to taste. Removing the seeds and membranes keeps things mild, but if you want a kick, add more jalapeno or include them in the garnishes.
What can I substitute if I don’t have queso fresco?
Fresh feta or cotija cheese are flavorful and texturally similar substitutes that will bring that tangy, crumbly component to your bowl.
Can I make this recipe vegan or vegetarian?
You can! Simply swap the beer-battered fish for crispy fried tofu or a plant-based fish alternative, and use vegan crema or sour cream. The rest of the bowl is naturally plant-based and delicious as is.
What rice do you recommend for this dish?
Coconut jasmine rice is the best choice to maximize flavor and aroma, but basmati or long-grain rice cooked with a bit of coconut milk also works beautifully.
Final Thoughts
Nothing beats the joyous satisfaction of creating and eating this Beer-Battered Fish Burrito Bowl with Orange Avocado Salsa Recipe. It’s a perfect fusion of textures and flavors that feels special but comes together quickly. Whether you’re hosting friends or simply treating yourself, this bowl promises happiness in every bite—so go ahead, give it a try and watch it become your new favorite meal!
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Print
Beer-Battered Fish Burrito Bowl with Orange Avocado Salsa Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
Description
A vibrant and flavorful Beer-Battered Fish Burrito Bowl featuring crispy beer-battered fish fillets served over fragrant coconut jasmine rice, complemented by a zesty orange avocado salsa, seasoned black beans, corn, and topped with queso fresco and Mexican crema for a delicious Mexican-inspired meal.
Ingredients
Rice
- 4 cups Coconut Jasmine Rice (or 4–6 cups cooked rice)
Beer-Battered Fish
- 1 (18 ounce) package Gorton’s Beer Battered Fish Fillets (One to Two packages*)
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 (diced)
- Salt and pepper to taste
Beans and Corn
- 1 can black beans (drained and rinsed)
- 1 teaspoon cumin
- 2 cups frozen corn (thawed)
- Salt and pepper to taste
Toppings and Garnishes
- 1/2 cup Queso Fresco (crumbled)
- Mexican Crema (or sour cream)
- Additional sliced avocados
- Sliced limes
- Sliced jalapenos
Instructions
- Prepare the rice: Cook the coconut jasmine rice according to package instructions or your preferred method. The coconut and cilantro infusion adds a fragrant and delicious base for the bowl.
- Make the lime base for salsa: Juice 2-3 limes to yield about 1/4 cup fresh lime juice and pour into a medium mixing bowl.
- Slice and pickle the onion: Slice the red onion very thin, rinse briefly under cold water to mellow the sharpness, then add it to the lime juice. Stir to coat and begin the pickling process while preparing other ingredients.
- Prepare jalapeno: Dice the jalapeno after removing seeds and membranes to reduce heat, and add it to the onion and lime mixture.
- Add cilantro to salsa: Chop the cilantro and add about 2 tablespoons to the salsa mixture.
- Incorporate oranges: Chop the oranges into pieces and add to the salsa ingredients.
- Add avocado to salsa: Dice the avocado and fold it gently into the salsa mixture.
- Season the salsa: Season the salsa with salt and pepper (approximately 3/4 teaspoon salt) to taste.
- Prepare the black beans: Drain and rinse the black beans, then season with 1 teaspoon cumin, salt, pepper, and 1-2 tablespoons chopped cilantro. Mix well.
- Season corn: Add thawed corn to a bowl and season with salt and pepper to taste.
- Prepare garnishes: Crumble the queso fresco into a bowl. Also prepare additional garnishes such as sliced avocado, limes, and jalapenos for serving.
- Assemble the bowls: Divide the coconut jasmine rice evenly between 4 bowls. Add corn, seasoned black beans, orange avocado salsa, queso fresco, and arrange the beer battered fish fillets on top.
- Serve with toppings: Garnish each bowl with additional sliced avocado, lime wedges, sliced jalapenos, and a drizzle of Mexican crema or sour cream. Thin sour cream with a little milk if Mexican crema is unavailable.
Notes
- Feel free to use any cooked rice you prefer if coconut jasmine rice is unavailable.
- Adjust the jalapeno amount depending on your preferred spice level.
- For a milder salsa, discard jalapeno seeds and membranes; keep them if you want more heat.
- Mexican crema can be substituted with sour cream thinned with milk if needed.
- Use one or two packages of beer batter fish fillets depending on portion size and appetite.
- Pickling the onions in lime juice mellows their sharpness and adds flavor.
