Crispy Baja Fish Burrito with Chipotle Crema Tips, FAQ & printable recipe

Tips for success

For the crispiest fish, make sure the beer batter is ice-cold and the oil is at the right temperature. If the oil is not hot enough, the batter will absorb oil and become greasy.

Use a deep-fry thermometer to maintain a steady 350°F (175°C). Also, do not overcrowd the pan; fry in small batches and let the oil come back to temperature between batches.

When assembling the burritos, warm the tortillas first. This makes them pliable and less likely to tear. Spread the filling in a line down the center, leaving room at the edges.

Fold the sides in, then the bottom over the filling, and roll tightly. Toasting the burrito seam-side down first helps seal it and prevents it from unrolling.

Variations

• Shrimp Baja Burrito: Substitute the cod with 300 g of raw shrimp, peeled and deveined. Toss the shrimp in the same beer batter and fry for 2-3 minutes until pink and cooked through. Follow the rest of the recipe as written.
• Spicy Chipotle Crema: Increase the heat by adding an extra chipotle pepper to the crema, or stir in a teaspoon of adobo sauce. For a smoky twist, use smoked paprika in the batter.
• Vegetarian Burrito: Skip the fish and use 200 g of roasted cauliflower florets instead. Toss the cauliflower in the beer batter and fry until golden. The rest of the filling remains the same.
• Grilled Fish Burrito: Instead of frying, season the cod with salt and pepper and grill over medium-high heat for 3-4 minutes per side, until cooked through. Skip the beer batter and brush the tortillas with oil before griddling.

Storage and make-ahead

Fridge

Store leftover burritos in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or air fryer to restore crispness.

Freezer

Freeze assembled, un-toasted burritos in plastic wrap for up to 1 month. Thaw overnight in the refrigerator, then toast on a griddle until heated through.

Reheat

To reheat, place in a preheated skillet over medium heat for 3-4 minutes per side, or air fry at 375°F (190°C) for 5-7 minutes until hot and crispy.

Store leftover burritos in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a skillet over medium heat, turning occasionally, until heated through and crispy again.

Or use an air fryer at 375°F (190°C) for 5-7 minutes. The fish will lose some crispiness but will still be delicious.

You can prepare the cilantro lime rice, black beans, guacamole, and chipotle crema up to 1 day ahead. Keep them refrigerated in separate containers. The beer batter is best made fresh, but you can mix the dry ingredients ahead of time. Fry the fish and assemble the burritos just before serving for the best texture.

Serving ideas

Serve the burritos immediately after slicing, while the tortilla is still crisp and the fish is hot. Arrange the halves on a platter with a bowl of chipotle crema for dipping, a side of pico de gallo, and lime wedges.

The bright acidity of the lime and the freshness of the pico de gallo cut through the richness of the fried fish and creamy guacamole.

These burritos are a complete meal on their own, but they pair well with a simple side salad or Mexican street corn. For a casual dinner, serve them with extra hot sauce on the table. The burritos are best enjoyed fresh, but leftovers can be stored and reheated for a quick lunch the next day.

Frequently asked questions

Recipe card

Crispy Baja Fish Burrito with Chipotle Crema

Prep 25 minCook 15 minTotal 40 minServes 2

Ingredients

• 2 large flour tortillas (10-inch)
• 300 g cod fillets, cut into strips
• 1 cup cold beer
• 1 cup all-purpose flour
• 1/2 tsp salt
• 2 cups vegetable oil, for frying
• 100 g cilantro lime rice
• 100 g black beans, drained and rinsed
• 1 cup shredded purple cabbage
• 1 ripe avocado, mashed into guacamole
• 1 tbsp lime juice
• 1/4 tsp salt
• 80 g chipotle crema
• pico de gallo, for serving
• fresh lime wedges, for serving

Instructions

1. In a small bowl, mash the avocado with lime juice and salt until smooth but still slightly chunky. Set aside. Have the cilantro lime rice, black beans, and shredded cabbage ready to assemble. Warm the flour tortillas in a dry skillet or over a flame for a few seconds per side so they are pliable.
2. In a shallow bowl, whisk the flour and salt together. Slowly pour in the cold beer, whisking until the batter is smooth and about the consistency of heavy cream. It should coat the back of a spoon. Keep the batter cold until ready to use.
3. Pour the vegetable oil into a heavy pot or deep skillet to a depth of about 1 inch. Heat over medium-high heat until the oil reaches 350°F (175°C) on a deep-fry thermometer. While the oil heats, pat the cod strips dry with paper towels.
4. Dip each cod strip into the beer batter, letting the excess drip off. Carefully lower it into the hot oil. Fry in batches, without crowding, for about 4 minutes, turning once, until golden brown and cooked through. The fish should reach 145°F (63°C) in the thickest part.
5. Lay a warm tortilla on a work surface. Spread a layer of cilantro lime rice down the center, leaving a border at the top and bottom. Add black beans, a scoop of guacamole, a few crispy fish strips, and a handful of shredded purple cabbage. Drizzle with a little chipotle crema.
6. Fold the sides of the tortilla over the filling, then fold the bottom edge up and over the filling, tucking it tightly. Roll the burrito away from you, keeping the seam underneath. The tortilla should be snug but not stretched.
7. Heat a griddle or large cast-iron skillet over medium-high heat. Add a small pat of butter or a drizzle of oil. Place the burritos seam-side down and cook for 2-3 minutes per side, turning carefully, until the tortilla is golden brown and crisp in spots.
8. Transfer the burritos to a cutting board. Let them rest for 1 minute, then slice each in half with a sharp knife, cutting cleanly through the crispy tortilla. Serve with extra chipotle crema for dipping, pico de gallo, and lime wedges on the side.

Contains: gluten, fish, eggs, milk

Estimated nutrition per serving

Calories

780

Protein

35 g

Carbohydrates

75 g

Fat

38 g

Automatic estimate from the ingredient list, not laboratory-verified.