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5.0 from 9 votes

Beer-Battered-Fish Burrito Bowl with Orange Avocado Salsa

Crispy fish is one thing, but BEER battered fish takes it to a whole new level. Throw it in a burrito bowl with some Orange Avocado Salsa (plus allll the fixin's) and you've got one incredibly satisfying Mexican inspired dinner for the winner. Check before the recipe to hear about the giveaway! 

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 Servings
Calories: 679 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 4 cups Coconut jasmine rice or 4-6 cups cooked rice
  • 1 (18 ounce) package Gorton's Beer Battered Fish Fillets One to Two packages*
For the 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 Jalapeño diced (seeds and membranes discarded)
  • 1 bunch cilantro chopped and divided
  • 2 large oranges chopped
  • 1 large avocado
  • salt and pepper to taste
For the Burrito bowls:
  • 1 can black beans drained and rinsed
  • 1 teaspoon cumin
  • 2 cups frozen corn thawed
  • 1/2 cup queso fresco crumbled
  • Mexican crema or sour cream
  • avocados sliced
  • limes sliced
  • jalapeños sliced

Instructions

    Cup of Yum
  1. Start by making the rice. You don't have to make the recipe I've suggested, any kind of rice will do, but it sure is tasty with the coconut and cilantro flavors.
  2. Next make the Orange Avocado Salsa. Juice 2-3 limes (enough to make about 1/4 cup) and add to a medium bowl.
  3. Slice the red onion very thin. Rinse under cold water for a few seconds to get rid of some of the bite, then place in the bowl with the lime juice. (I just grabbed a handful and held it under the faucet for a few seconds, then threw it in the bowl.) Stir together to coat while you chop everything else, you want to start pickling the red onions a bit.
  4. Chop the jalapeno, discarding the seeds and membranes (unless you want it really spicy!) Add to the onions.
  5. Chop the bunch of cilantro. Add about 2 tablespoons to the onions.
  6. Chop up the 2 oranges (see photos) and add to the onions.
  7. Dice the avocado and add to the salsa.
  8. Season the salsa with salt and pepper (I used at least 3/4 teaspoon salt.)
  9. Drain and rinse the black beans and add to a bowl. Season with 1 teaspoon cumin and salt and pepper to taste. Don't be stingy now. Add 1-2 tablespoons chopped cilantro.**
  10. In another bowl, add salt and pepper to the thawed corn.
  11. Crumble the Queso Fresco in a bowl. Prepare any other garnishes you want. (More sliced avocado, limes, or jalapenos.)
  12. In 4 bowls, add rice, corn, beans, Orange Salsa, queso fresco, and beer battered fish.
  13. Serve with additional sliced avocado, sliced limes, sliced jalapenos, and a drizzle of Mexican Crema. (You can thin out sour cream with milk if you can't find Crema. Or just serve a dollop of sour cream as is.)

Notes

  • *How much fish you want to use is totally up to you! There are 10 fillets in each package. I say get 2, if you don't use it all you can eat the leftovers in tacos!
  • **I served the black beans cold, but you could easily microwave them for a minute or two if you prefer them hot. Same for the corn.

Nutrition Information

Serving 1bowl Calories 679kcal (34%) Carbohydrates 99g (33%) Protein 43g (86%) Fat 15g (23%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 74mg (25%) Potassium 1421mg (41%) Fiber 15g (60%) Sugar 11g (22%) Vitamin A 597IU (12%) Vitamin C 71mg (79%) Calcium 193mg (19%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 679

% Daily Value*

Serving 1bowl
Calories 679kcal 34%
Carbohydrates 99g 33%
Protein 43g 86%
Fat 15g 23%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 74mg 25%
Potassium 1421mg 30%
Fiber 15g 60%
Sugar 11g 22%
Vitamin A 597IU 12%
Vitamin C 71mg 79%
Calcium 193mg 19%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.