Drive past the lines of people waiting for take-out food and make this Baja Fish Burrito at home tonight! We use fresh veggies, frozen Gorton’s Fish filets to make these. We whipped up some fresh pico de gallo and baja sauce to complete this easy to make meal! You can also use fish sticks and mini tortillas for the kids!
Substitutions for toppings:
We cut our veggies fresh for this, and included radishes for a nice bite and flavor. We also used sliced avocado. You can opt for simple shredded cabbage or cole slaw that you can purchase already cut up. You can also use sliced onions. Whatever you and your family love!
Tips to make this meal even FASTER!
Prep the sauce the night before, and pre-cut your vegetables, streamlining the process to a few simple steps upon your return home: crafting the pico de Gallo, ensuring the fish is baked to perfection, and gently warming the tortillas. Skip the take-out line, that ends up with soggy luke warm food, and make this tonight!
History of Baja Fish Burritos and Tacos
The Baja fish burrito is a variation of the Baja fish taco, and it’s a relatively modern culinary creation that has gained popularity in recent years. While the exact origin and date of its invention are not as well-documented as the Baja fish taco, it is safe to say that the concept of turning the classic Baja fish taco into a burrito likely emerged as part of the broader evolution of Mexican and Mexican-inspired cuisine.
The Baja fish taco itself is believed to have originated in the coastal town of Ensenada, Baja California, Mexico, in the mid-20th century. The transition from a taco to a burrito, which typically involves wrapping the ingredients in a larger flour tortilla, could have been a natural progression as chefs and cooks experimented with different ways to enjoy the flavors of Baja fish in a more substantial and portable form.
The specific date when the Baja fish burrito first appeared on menus or gained widespread recognition is not well-documented, but it likely began to gain popularity in Mexican-American and seafood-centric culinary communities in the United States and Mexico in the latter half of the 20th century and into the 21st century. Today, Baja fish burritos can be found on the menus of many Mexican and seafood restaurants, and they have become a popular and delicious variation of the classic Baja fish taco.
- sheet pan
- Cutting board
- Sharp knife
- 1 10 piece bag of Gorton’s Crunchy Breaded Fish Fillets
- 1 orange or red pepper seeded and sliced into strips
- 1/4 of a red cabbage thinly sliced (about 1 1/2 cups)
- 10 radishes sliced thin
- 1 avocado sliced (do not slice till right before you put burritos together
- 5 large flour tortillas 10 inch size
Ingredients for Baja Sauce:
- 2/3 cup sour cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon hot sauce we use sriracha sauce.
- 1/8 teaspoon salt
- Juice of half a lime
- 4 grinds of pepper
Ingredients for Pico de Gallo:
- 1 cup cherry tomatoes cut into quarters
- 1 jalapeño seeded and diced small
- 1 tablespoon red onion diced small
- 1 tablespoon minced fresh cilantro
- juice of half a lime
- pinch salt
- In a small glass bowl, add sour cream, cumin, chili powder, salt, pepper and lime juice. Stir until mixed. Place in the refrigerator while preparing the rest of the burrito ingredients.
- Pre-heat oven to 425 F while making the pico di Gallo.
- Cut the tomatoes, jalapeño, red onion and place in a small glass bowl. Add in the minced cilantro, lime, and a pinch of salt. Toss with a spoon, and taste. Add more salt or cilantro to your taste.
- Place the 10 crunchy fish fillets onto a cookie sheet, and put into oven. Set timer for 7 minutes. When timer goes off, spin pan, and set for another 7 minutes.
- While fish is baking, slice the radishes, red cabbage and peppers, and place in bowls.
- Warm 5 tortillas. You can warm them in the oven by placing them between 2 sheets of heavy foil and placing in oven the last 7 minutes of the fish baking, or you can put them in the microwave for 30 seconds. You will want the tortillas to be warm when you assemble, so that they roll well.
- Slice radishes and peppers and place in bowls. Right before the fish is ready to come out of the oven, slice the avocado. Now all the fillings are ready for everyone to assemble their burritos!
How to assemble a Baja Fish Burrito:
- Place warmed tortilla on a plate, and add 2 fish fillets. Top the fillets with red cabbage, peppers, avocado, radishes, pico de Gallo, and sour cream sauce. Gently roll burrito up, and slice in half.
How to assemble the burrito:
How to fold and slice the burritos:
How to serve Baja fish burritos:
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