If you’re looking for a delicious and healthy dinner option, look no further than these Baja fish burritos! Made with red cabbage, radishes, pico di gallo, avocado, and orange peppers, these burritos are packed with flavor and nutrients. And to top it all off, they’re drizzled with a spicy Baja sauce that will kick your taste buds into high gear. Take out just met it’s match with this Baja Fish Burrito. Everyone loves Baja fish tacos, so we thought we would give our burrito spin on them! We love the crunch of the fish, and the zingy taste of the sauce.
In partnership with Gorton’s Seafood, we created a seriously delicious, easy to make Baja fish burrito! It is so easy to create TAKE OUT at home with Gorton’s Crunchy Breaded Fish Fillets! We sliced our veggies, but you can just as easily grab a bag of pre-shredded cabbage or cole slaw mix!
We love the crunch and taste of radishes, and this gives just a bit more heat! For this recipe we used Gorton’s Crunchy Breaded Fish, but you can use any of their fish products for this meal! You will find a variety in our freezer, cause they are such a quick meal maker!
We are seriously obsessed that these are so fast to make on a week night!! You can even make the sauce the night before, and slice up the veggies, so all you have to do is make the pico de Gallo and bake the fish, and warm the tortillas when you get home! Tell us that isn’t way easier that waiting in the TAKE OUT line!
This blog post was sponsored by Gorton’s Seafood
#BetterThanTakeout #GortonsPartner #Ad
It only takes a few ingredients, and about 30 minutes and you have Baja fish burritos!
How to assemble:
How to fold and slice:
The history of the burrito begins thousands of years ago
The roots of the burrito go back thousands of years. As early as 10,000 B.C., using corn tortillas to wrap foods was a common practice among the Mesoamerican cultures living in the region that is known as Mexico today. Historians believe this was the precursor to modern tortilla-based dishes like tacos and burritos.
In 1895, a dish that could be identified as the burrito appeared in the book “Diccionario de Mejicanismos” (Dictionary of Mexican Spanish) by Cuban writer Félix Ramos y Duarte. He described it as a rolled tortilla filled with meat or other ingredients. However, it is unclear whether he was referring to a taco or a burrito. The actual burrito might not have been invented until the early 20th century.
How to serve Baja fish burritos:
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