Red Snapper Burritos
By Published: July 26, 2013
- Yield: 6 Servings
- Prep: 30 mins
- Cook: 20 mins
- Ready In: 1 hr 40 mins
Many types of fish would work well with this recipe.
Ingredients
- 3 red snapper fillets
- 1/2 cup long grain rice
- 2 tbs. vegetable oil
- 1 small onion finely chopped
- 1 tsp. chili powder
- 1 pasilla or similar dried chile seeded and ground, you may use a can of green chiles instead
- 1 tsp. ground cumin
- 3/4 cup slivered almonds
- 1 10 oz. can chopped tomatoes and keep juice from can, may need to add extra tomato juice
- 1 1/4 cup grated Monterey Jack or mild cheddar cheese
- 8 8 in. wheat flour tortillas
- 6 sprigs fresh flat-leaved parsley for garnish
- 6 lime wedges optional
- salt amount to taste
- pepper amount to taste
Instructions
- Preheat broiler. Broil fish on an oiled rack for about 5 min., turning once. When cool, remove the skin and flake the fish into a bowl. Meanwhile, cover rice with water and bring to a boil then rinse and drain the rice. Heat oil and saute the onion until translucent. Stir in the chili powder, green chiles, cumin, salt and pepper and cook for five min. Add the rice, stir well and stir in fish and almonds. Add the tomatoes and juice. Cook over medium heat until rice is tender. Stir in cheese, remove from heat. Warm the tortillas. Divide the filling among tortillas and fold each side in so it covers the filling. Place the folded side down on serving plate. Garnish with fresh parsley and serve with lime wedges if desired. Shred romaine lettuce and serve with pico de gallo for a nice green side dish. I make pico de gallo with chopped tomatoes, onions, cilantro, white vinegar, basalmic vinegar, olive oil, and a tiny bit of salt and pepper.
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