Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Fish burrito bowls recipe

22 ratings

Loaded with spiced basa fillets, fried rice and beans, a refreshing salsa, lettuce leaves and an optional dollop of soured cream, these deconstructed fish burritos take bowl food to a whole other level. Not only are they high in protein and one of your five a day, but they are also low in salt and saturates, making them the perfect wholesome midweek meal. See method

Serves 4
10 mins to prepare and 15 mins to cook
395 calories / serving
Healthy
Gluten-free

Ingredients

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 pot soured cream (optional)
lime wedges, to serve

Basmati rice can always be swapped for long-grain

Each serving contains

Energy
1655kj
395kcal 20%
Fat
10g 14%
Saturates
2g 12%
Sugars
4g 4%
Salt
0.6g 11%

of the reference intake
Carbohydrate 45.8g Protein 34.1g Fibre 6.5g

Method

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.
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.
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.
Drain the rice well and tip back into the pan. Mix in the beans and gently warm them through over a low heat.
Make a salsa by mixing the tomatoes, onion and parsley. Season to taste.
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.

See more Fish & seafood recipes