Fish Burrito Bowl
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Love fish? Try my these yummy recipes ; The BEST Prawn Salad Recipe, The Best Garlic Prawns and Prawn Rice (Simple & One Pot)
Ingredients
How to make this fish burrito bowl
- 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).
- 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).
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).
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).
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).
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).
Need inspiration for some other meal prep recipes? Try my Vegetarian Burrito Bowl, The Best Chicken Meal Prep and Healthy Noodle Bowls
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
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
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