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
Scale
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.
