Fish burrito bowls recipe
Created by The Tesco Recipes team
Loaded with spiced basa fillets, fried rice and beans, a refreshing salsa, lettuce leaves and an optional dollop of soured cream, these deconstructed fish burritos take bowl food to a whole other level. Not only are they high in protein and one of your five a day, but they are also low in salt and saturates, making them the perfect wholesome midweek meal.
See method- Serves 4
- Takes 25 mins
- 395 calories / serving
- Gluten-free
- Healthy
Ingredients
- 150g basmati rice
- 1 tsp garlic salt
- 2 tsp paprika
- 2 tsp ground cumin
- 4 basa fillets, halved
- 2 tbsp olive oil
- 400g black-eyed beans, drained and rinsed
- 200g tomatoes, chopped
- ¼ red onion, very finely chopped
- 15g flat-leaf parsley, chopped, plus extra to garnish
- 2 Little Gem lettuces, leaves torn
- 150ml pot soured cream (optional)
- lime wedges, to serve
Each serving contains
- Energy
- 1655kJ 395.0kcal
- Fat
- 10g
- Saturates
- 2g
- Salt
- 0.6g
- Sugars
- 4g
of the Reference intake
Carbohydrate 45.8gProtein 34.1gFibre 6.5g
Method
- In a pan, cover the rice with water and add a pinch of salt. Cover with a lid, bring to a simmer and cook for 10 mins.
- Meanwhile, mix the garlic salt, paprika and cumin in a small bowl. Lay out the fish on a tray, sprinkle the spice mix over both sides and rub in.
- In a nonstick frying pan set over a medium heat, add 1 tbsp oil and cook half the fillets for 3-4 mins each side. Remove and keep warm while you repeat with the remaining fillets and oil.
- Drain the rice well and tip back into the pan. Mix in the beans and gently warm them through over a low heat.
- Make a salsa by mixing the tomatoes, onion and parsley. Season to taste.
- Slice the fish, then divide the sliced fish and the rice between 4 bowls. Serve with a handful of lettuce leaves and a dollop of soured cream, if using. Spoon over the salsa and garnish with parsley leaves and lime wedges for squeezing over.
- See more Fish & seafood recipes
