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Fish burrito bowls

These deconstructed fish burritos take bowl food to a whole other level.

Serving: 4
Time: 20 minutes
Difficulty: Easy



  • 150g basmati rice
  • 1 tsp garlic salt
  • 2 tsp paprika
  • 2 tsp ground cumin
  • 4 basa fillets, halved
  • 2 tbsp olive oil
  • 400g black-eyed beans, drained and rinsed
  • 200g tomatoes, chopped
  • ¼ red onion, very finely chopped
  • 15g flat-leaf parsley, chopped, plus extra to garnish
  • 2 little gem lettuces, leaves torn
  • 150ml soured cream
  • Lime wedges, to serve



  1. In a pan, cover the rice with water and add a pinch of salt. Cover with a lid, bring to a simmer and cook for 10 mins.
  2. Meanwhile, mix the garlic salt, paprika and cumin in a small bowl. Lay out the fish on a tray, sprinkle the spice mix over both sides and rub in.
  3. In a nonstick frying pan set over a medium heat, add 1 tbsp oil and cook half the fillets for 3-4 mins each side. Remove and keep warm while you repeat with the remaining fillets and oil.
  4. Drain the rice well and tip back into the pan. Mix in the beans and gently warm them through over a low heat.
  5. Make a salsa by mixing the tomatoes, onion and parsley. Season to taste.
  6. Slice the fish, then divide the sliced fish and the rice between 4 bowls. Serve with a handful of lettuce leaves and a dollop of soured cream, if using. Spoon over the salsa and garnish with parsley leaves and lime wedges for squeezing over.

Recipe courtesy of Tesco

For more delicious seafood recipes, click here.