Crispy Baja-Style Fish Burritos with Mango Salsa & Chipotle Crema
This ultimate fish burrito balances crispy, golden-battered white fish with zesty coriander-lime rice, sweet mango salsa, crunchy red cabbage, and a smoky chipotle crema, all wrapped in a warm, toasted flour tortilla.
Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 4 burritos
Ingredients
For the Crispy Fish:
- 600g skinless, boneless firm white fish fillets (such as cod, haddock, or pollock), cut into thick strips
- 100g plain flour, plus 2 tbsp extra for dusting
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp ground cumin
- ½ tsp baking powder
- ½ tsp sea salt
- 180ml ice-cold sparkling water (or light lager)
- Vegetable or sunflower oil, for shallow frying
For the Chipotle Crema:
- 150g soured cream (or full-fat Greek yoghurt)
- 1–2 tbsp chipotle paste (adjust to your heat preference)
- Juice of ½ lime
- Pinch of salt
For the Mango & Avocado Salsa:
- 1 ripe mango, peeled and finely diced
- 1 ripe avocado, peeled, stoned, and diced
- ½ small red onion, finely chopped
- 1 small handful fresh coriander, roughly chopped
- Juice of ½ lime
- Sea salt, to taste
For the Assembly:
- 4 large (30cm) flour tortillas
- 250g cooked basmati or long-grain rice, tossed with 1 tbsp lime juice and chopped coriander
- 1 x 400g tin black beans, drained, rinsed, and warmed through
- 100g red cabbage, very finely shredded
- 100g grated mature cheddar or Monterey Jack cheese
Instructions
- Make the Chipotle Crema: In a small bowl, whisk together the soured cream, chipotle paste, lime juice, and a pinch of salt until smooth. Cover and chill in the fridge while you prepare the rest of the components.
- Prepare the Mango Salsa: Gently toss the diced mango, avocado, red onion, fresh coriander, lime juice, and a pinch of salt in a bowl. Set aside so the flavours meld together.
- Mix the Batter: In a mixing bowl, whisk together the 100g plain flour, smoked paprika, garlic powder, cumin, baking powder, and sea salt. Gradually pour in the ice-cold sparkling water, whisking just until a smooth, lump-free batter forms (it should coat the back of a spoon).
- Fry the Fish: Heat about 2cm of oil in a large, deep frying pan over a medium-high heat until shimmering (around 180°C). Pat the fish strips dry with kitchen paper, season lightly with salt, and dust them in the reserved 2 tbsp plain flour. Dip each strip into the batter, letting any excess drip off, and carefully lower into the hot oil. Fry in batches for 3–4 minutes, turning halfway, until crisp and deep golden brown. Drain on a plate lined with kitchen paper.
- Warm the Tortillas: Dry-fry each flour tortilla in a large, clean frying pan over medium heat for 15–20 seconds per side until warm, pliable, and lightly charred in spots.
- Assemble the Burritos: Lay a warm tortilla flat. Layer a quarter of the coriander-lime rice down the centre, followed by warm black beans, grated cheese, shredded red cabbage, and 2–3 pieces of crispy fish. Spoon over the mango-avocado salsa and finish with a generous drizzle of chipotle crema.
- Roll and Toast: Fold the left and right sides of the tortilla inward over the filling, then roll tightly from the bottom up to enclose everything securely. For an extra-crispy finish, place the rolled burrito seam-side down in a dry frying pan over medium heat for 1 minute per side until golden and sealed. Slice in half on the diagonal and serve immediately with extra lime wedges