Directions
- 1Finely chop an onion.
- 2In a pot, sauté the chopped onion with two tablespoons of oil.
- 3Add one cup of rice and stir.
- 4Add 1.75 cups of chicken broth.
- 5Cover the pot and let it cook for 15 minutes.
- 6Add a handful of chopped cilantro, and stir to combine.
- 7Cut the fish fillets into four equal pieces and season them with salt.
- 8Prepare the batter by mixing one cup of flour, one pinch of salt, one egg, and one can of beer.
- 9Coat the fish fillets in the batter and fry them until golden brown.
- 10Make the avocado crema by blending one avocado, two tablespoons of sour cream, one pickle, one clove of garlic, and some cilantro.
- 11Shred half a red cabbage and half a green cabbage. Toss the shredded cabbage with lime juice.
- 12Make the pico de gallo by finely chopping two tomatoes and half a red onion. Add chopped cilantro and some lime juice.
- 13Spread sour cream on a tortilla, add rice, shredded cabbage, fried fish, pico de gallo, and avocado crema.
- 14Fold the tortilla and press it gently to seal.
- 15Toast the burrito on a skillet until golden brown.
Ingredients
- 1 onion
- 1 cup rice
- 2 tablespoons oil
- 1.75 cups chicken broth
- 1 handful cilantro
- 4 fish fillets
- 1 cup flour
- 1 pinch salt
- 1 egg
- 1 can beer
- 1 avocado
- 2 tablespoons sour cream
- 1 pickle
- 1 clove garlic
- 0.5 red cabbage
- 0.5 green cabbage
- 1 lime
- 2 tomatoes
- 0.5 red onion
- 1 tablespoon cilantro
- 2 tablespoons salsa
- 2 tortillas
Equipment
knifecutting boardpotwooden spoontimerbowlwhiskfrying pantongsfood processor
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