Extra ingredients are the inspiration to get creative! We still had many things left over from the previous meals we’ve mentioned (especially spices), so we decided to make the most of what we had. We had a bit of Red Snapper, but not enough to stand on its own, so we made fish burritos! The only thing new in this recipe is the rice, which we had a big box of for other meals.Pro Tiny Kitchen tip: Rice is super cheap even at large quantities, very dense until cooked with water, doesn’t have to be refrigerated, and goes with a wide variety of meals, making it the perfect choice to stock up on whether you are short on money, storage space, grains, sides, or just need backup dry meals. If you need to save time as well (we hear ya), there are “instant” varieties as well, and any lack in flavor can easily be made up for by adding salt, some lemon juice, or various herbs and spices.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Yield: 2 servings
- 4 medium tortillas
- 1/2 lb fish of your choice (e.g. Red Snapper, Sole, Salmon)
- 1/2 tsp extra virgin olive oil
- 2/3 cup rice
- 1/3 cup chipotle aioli (from our previous fish tacos recipe)
- 1/3 cup pico de gallo
- 1 tbsp lemon juice
- 1 tsp cumin
- 1 tsp chipotle chili powder
- salt and pepper pinch (to taste)
- Hot sauce dash (optional)
- Prepare the rice. Add in cumin, lemon juice, and salt to taste. Cover to keep warm.
- Pat your fish dry and cut into cubes, making sure to remove all bones in the process.
- Season fish with salt, pepper, and chili powder.
- Add oil to pan and heat until just starting to smoke. Add the seasoned fish and stirfry for a few minutes until golden brown. Set fish aside, leaving excess oil in the pan.
- Cook one tortilla in the pan for 30-60 seconds at a time, or until just starting to brown on one side. Repeat for remaining tortillas.
- Assemble the burritos by adding the seasoned rice, fish, pico de gallo, and aioli. Fold the ends, then roll up the burrito.
- Serve with hot sauce, if desired.