5 from 3 votes

Fish Burrito Bowl

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Prep time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
£1.10
Makes: 5
mains
Mexican
A plate with browned fish, black bean sauce, white rice and a tomato salad on a pink background.

Love fish? Try my these yummy recipes ; The BEST Prawn Salad Recipe, The Best Garlic Prawns and Prawn Rice (Simple & One Pot)

Ingredients

Ingredients to make a fish burrito bowl liad out on a pale blue background and labelled.

How to make this fish burrito bowl

  1. Start by defrosting the fish by covering the packet in boiled water. Remove from packaging and pat the fish dry with a paper towel (Image 1).
  2. To make the salsa, in a large bowl, combine the diced tomato, onion, half of the coriander and a pinch of salt and pepper (Image 2).
2 step by step photos, the first with pieces of fish on a paper towel and the second with chopped salad ingredients in a bowl.

3. Add the juice of half a lime and stir to combine (Image 3). 

4. To make the refried inspired beans, pour the contents of the can (including the juices) into a blender cup along with the ground cumin and a pinch of salt. Roughly blitz for a couple of seconds (Image 4).

2 step by step photos, the first with chopped salad ingredients in a bowl with a spatula and a juicer and the second with a blender cup with black bean mix..

5. During this time, cook your rice according to the packet instructions (Image 5).

6. Add the blitzed beans into a pan over a medium/high heat. Also add a can’s worth of water and a beef stock cube into the pan (Image 6).

2 step by step photos, the first with rice in water in a large pan and the second with brown sauce in a pan with a wooden spoon.

7. Simmer the beans and sauce, stirring occasionally for 8 minutes, until it thickens to a dip like consistency (Image 7).

8. To the cooked rice, add the remaining half of the coriander and season with salt. Fluff the rice to incorporate the coriander (Image 8).

2 step by step photos, the first with the black bean sauce in a pan with a wooden spoon and the second with a glass bowl with rice.

9. Evenly coat the fish pieces with Cajun seasoning. Fry in a non-stick frying pan with rapeseed oil for 3-4 minutes on each side (Image 9).

10. Divide the elements of the burrito bowl into 5 containers. I used a container with compartments which makes it easier to separate the salsa when reheating (Image 10).

2 step by step photos, the first with pieces of fish oin a frying pan witha wooden spoon and the second with the fish, beans, salad and rice served on a plate.

Need inspiration for some other meal prep recipes? Try my Vegetarian Burrito Bowl, The Best Chicken Meal Prep and Healthy Noodle Bowls

pieces of fish covered in a golden brown seasoning frying in a pan with a wooden spoon in partial view.

If you tried this Fish Burrito Bowl recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x

    Fish Burrito Bowl

    Print
    5 from 3 votes
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    £1.10
    mains
    Mexican
    Servings: 5

    Ingredients

    • 520 g frozen white fish (£2.50)
    • Juice of half a lime, plus wedges to serve (£0.30)
    • 6 salad tomatoes, diced (£0.95)
    • ½ red onion, finely sliced (£0.15)
    • Handful of fresh coriander, finely chopped (£0.60)
    • 400 g can of black beans (£0.49)
    • 350 g rice, thoroughly washed (£0.50)

    Cupboard Essentials

    • 1 tbsp rapeseed oil
    • 2 tsp Cajun seasoning
    • 1 tsp ground cumin
    • 1 beef stock cube
    • Salt and pepper

    Method

    • Defrost the fish by covering the pack in just boiled water. Set aside.
    • To make the salsa, combine the diced tomato, onion, half of the coriander and a pinch of salt and pepper. Add the juice of half a lime and stir to combine.
    • To make the refried inspired beans, pour the contents of the can (including the juices) into a blender cup along with the ground cumin and a pinch of salt. Roughly blitz for a couple of seconds.
    • Pour into a pan over a medium/high heat. Also add a can’s worth of water and a beef stock cube into the pan. Simmer, stirring occasionally for 8 minutes, until it thickens to a dip like consistency.
    • During this time, cook your rice according to the packet instructions.
    • Pat the defrosted fish dry with a paper towel, then evenly coat with Cajun seasoning. Fry in a non-stick frying pan with rapeseed oil for 3-4 minutes on each side.
    • To the cooked rice, add the remaining half of the coriander and season with salt. Fluff the rice to incorporate the coriander.
    • Divide the elements of the burrito bowl into 5 containers. I used a container with compartments which makes it easier to separate the salsa when reheating.

    Nutrition

    Servings: 5 servings
    Fat: 5g
    Calories: 463kcal
    Carbohydrates: 66g
    Protein: 35g

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    Thank you so much for trying my recipe! I hope you loved it. I’d be so grateful if you could leave a comment/rating - it makes my day hearing your feedback!

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