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Loaded Fish Burritos
Loaded Fish Burritos is a modern British recipe (based on a Mexican original) for a classic dish of tortillas filled with fish, spinach, mixed bell peppers and taco mixed beans. The full recipe is presented here and I hope you enjoy this classic British version of: Loaded Fish Burritos.
prep time
5 minutes
cook time
30 minutes
Total Time:
35 minutes
Serves:
4
Rating: 
Tags : Bean RecipesFusion RecipesBritish Recipes
These loaded fish burritos are made using fish fingers to save time and keep costs down. Pack each tortilla with long grain rice, taco beans, peppers, spinach and chillies, and top with crispy fish fingers before wrapping. Ready in just over half an hour, this build-your-own dinner is sure to be enjoyed by the whole family. You can use any fish for this and breaded fish pieces work just as well.
Ingredients:
10 frozen fish fingers
4 white fish steaks
4 white tortilla wraps
150g long-grain rice
1 tbsp olive oil
1 large onion, finely sliced
250g frozen sliced mixed peppers
395g tin taco mixed beans
¼ tsp crushed chillies
100g spinach
Method:
Fry the fish steaks for about 4 minutes per side in an oiled non-stick pan until golden on the outside. The fish is done when it flakes easily with a fork. Cut into chunks, remove any bones and set aside to keep warm.
Warm the tortilla wraps in a dry pan for about 90 seconds each, flipping them over half way through cooking then place in the oven with the fish flakes.
Cook the fish fingers to pack instructions, adding the wraps for the last 5 mins.
Meanwhile, cook the rice to pack instructions; drain, cover, set aside.
Heat the oil in a large frying pan over a medium heat. Fry the onion for 10 mins until soft, then increase the heat to high, add the peppers and stir-fry for 5 mins. Stir in the beans and chillies, and cook for 2 mins to heat through. Stir in 50g spinach and let it wilt.
Pile the rice into the centre of each wrap and spoon over the bean mixture. Slice the fish fingers into pieces and pile on top. Scatter over the remaining spinach, then roll up and slice in half to serve.
