Name: Fish Burrito With Rockfish
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 2 servings
Ingredients: 2 (6 to 8 oz.) portions rockfish; 2 tablespoons high-heat cooking oil, divided; ½ lb small potatoes, quartered; Salt and freshly ground black pepper; 1 teaspoon cumin; 2 teaspoons paprika, divided; ⅓ cup Mexican crema or sour cream; ¼ cup mayonnaise; 1 lime, juiced, plus extra wedges if desired; 1 garlic clove, minced; 6 (8 inch) flour tortillas; 1 cup of purple cabbage, shredded; 1 avocado, sliced; ½ cup of pico de gallo; ¼ cup cilantro, chopped; ¼ small red onion, sliced

A Fish Burrito Inspired by San Diego-Style Fish Tacos

This fish burrito recipe, made with Pacific rockfish, is inspired by San Diego-style grilled fish tacos. Rather than being grilled, this rockfish recipe is made with spiced and pan-fried fillets for ease. This crispy fillet of rockfish are then rolled up into a tortilla with a scoop of roasted potatoes and fresh fixings like pico de gallo, avocado, and raw onion.

Roasted potatoes may seem like an unexpected addition to some, but it’s a healthier take to the hefty french fries that are usually tucked into a typical California-style burrito. Pro tip: Keep this recipe in mind the next time you’ve got leftover potatoes and any type of white fish for a quick and easy lunch.

About Sophia J. Chang:

Sophia J. Chang is a food stylist and photographer who's worked on TV shows, commercials, and restaurant social media campaigns. She can often be found browsing through local and seasonal produce, experimenting with new recipes, and running with her dog. She loves bringing people together for good eats and the variety of seafood from Wild Alaskan Company makes it that much easier.

Print Recipe

Fish Burrito With Rockfish

By Wild Alaskan Company

Prep time

25 minutes

Cook Time

30 minutes

Total time

55 minutes

Yield

2 servings

Ingredients

2 (6 to 8 oz.) portions rockfish
2 tablespoons high-heat cooking oil, divided
½ lb small potatoes, quartered
Salt and freshly ground black pepper
1 teaspoon cumin
2 teaspoons paprika, divided
⅓ cup Mexican crema or sour cream
¼ cup mayonnaise
1 lime, juiced, plus extra wedges if desired
1 garlic clove, minced
6 (8 inch) flour tortillas
1 cup of purple cabbage, shredded
1 avocado, sliced
½ cup of pico de gallo
¼ cup cilantro, chopped
¼ small red onion, sliced

Instructions

1. Preheat oven to 425F.

2. In a medium mixing bowl, toss potatoes with 1 tablespoon oil and season with ½ teaspoon paprika, salt and pepper. Transfer to a sheet pan lined with parchment and roast for 25 minutes or until fork tender.

3. Meanwhile, pat rockfish fillets dry with a clean kitchen towel or paper towel to remove excess moisture. Season both sides with cumin,¾ teaspoon paprika, and salt and pepper.

4. Heat a pan with remaining oil over medium heat. When oil is hot, place fillets in pan and cook until fillets release easily from pan with the help of a fish spatula, about 2 minutes.

5. Flip fillets and cook for another minute until cooked through and flaked easily with a fork. Transfer to a plate.

6. In a small bowl, whisk together Mexican crema, mayo, lime juice, garlic, and remaining paprika. Add salt and pepper to taste.

7. To assemble your burrito, lay out a flour tortilla and add your burrito fillings: shredded cabbage, avocado, pico de gallo, cilantro, red onions, roasted potatoes, and rockfish fillets. Top with sauce and extra lime juice if desired, then roll up your burrito tightly and enjoy immediately.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Fish Burrito with Pacific Rockfish

A Fish Burrito Inspired by San Diego-Style Fish Tacos

Fish Burrito With Rockfish

You May Also Like