Baja Fish Burritos
This classic Baja California, Mexico recipe is sure to become a staple on your Taco Tuesday dinner table.
Equipment
- 1 Heavy-Duty Skillet
- 3 Medium Bowl
Ingredients
Slaw
- ½ cup sour cream
- 2 tbsp adobo sauce from a can of chipotles in adobo
- 1 tbsp fresh lime juice
- ¼ tsp kosher salt
- 4 cups shredded red cabbage
Fish
- 4 mahi mahi fillets 4 to 5 oz each, 1-inch thick
- ¼ cup all-purpose flour
- 2 tsp kosher salt
- 2 large eggs
- 1 cup panko breadcrumbs
- 2 ½ cups canola oil
Serving
- 4 10- inch flour tortillas
- 1 cup pico de gallo
- 1 ripe avocado sliced
Instructions
Prep
- In a medium bowl, combine ½ cup sour cream, 2 tbsp adobo sauce, 1 tbsp fresh lime juice and ¼ tsp kosher salt. Add 4 cups shredded red cabbage and toss to coat. Cover with plastic wrap and refrigerate until ready to use.
- In a medium bowl, combine ¼ cup all-purpose flour and 2 tsp kosher salt.
- In another medium bowl, whisk 2 large eggs.
- To a third medium bowl, add 1 cup panko breadcrumbs.
- Working with one fillet at a time, coat 4 mahi mahi fillets in flour (shaking to remove excess), then egg, and then panko. Repeat with remaining fish.
Cook Fish
- Add 2 ½ cups canola oil to a 10-inch heavy-duty skillet. Line a plate with paper towels.
- Heat oil over medium-high heat until a pinch of panko dropped in oil sizzles, about 6 minutes.
- Add fish to skillet and cook on one side for about 4 minutes.
- Carefully flip fish. Lower heat to medium low and cook until the internal temperature reaches 105˚F.
- Transfer fried fish to paper towel-lined plate.
- Let rest for 5 minutes. (The internal temperature will continue to rise.)
Assemble
- Place sliced 1 ripe avocado in middle of each tortilla. Place 1 piece of fried fish on top, followed by ¼ of the 1 cup pico de gallo and ½ cup of your pre-made cabbage slaw.
- Tuck sides of tortilla in, then roll tortilla up like a cylinder.
- Cut burritos in half and serve!