FISH BURRITO RECIPES

Steps:

• Cook the jasmine rice according to package directions. Line a baking sheet with paper towels.
• Attach an oil/candy thermometer to the side of a medium pot, add 3 inches of vegetable oil and warm over medium high heat until the oil reaches 300°. Reduce the heat to medium, and let the oil continue heating till it reaches 350°.
• Meanwhile, whisk together the flour, baking soda, sea salt, freshly ground pepper and club soda.
• Dip the tilapia in the batter and coat well. Carefully add 3 or 4 pieces of tilapia at a time to the 350° oil and cook it, gently stirring occasionally, for 4 to 5 minutes, until the batter is light brown and crispy, the fish flakes easily and reaches an internal temperature of 145°. Remove the tilapia from the oil with a slotted spoon and place it on the paper towel-lined baking sheet, and repeat with the remaining fish and batter.
• Divide the rice among the tortillas, top with the crispy fish, sour cream and green onions. Roll into burritos.

Steps:

• In a medium saucepan combine rice, ½ tsp. salt, and 1¾ cups water. Bring to a boil. Reduce heat and cover. Simmer gently until water is absorbed and rice is tender, about 15 minutes.
• While rice cooks, in a small bowl mix together paprika, garlic powder, onion powder, thyme, oregano, black pepper, cayenne pepper, and ½ tsp. salt. Rub mixture on fish.
• In a large, heavy skillet heat oil over medium-high. Add fish and cook, turning once, until blackened on both sides and cooked through, 3-5 minutes per side depending on thickness of fish. Transfer to a plate.
• Stir cilantro and lime juice into rice.
• In a medium bowl stir together yogurt and enough water to reach a smooth, pourable consistency.
• In a large, dry skillet over medium, heat tortillas 1 at a time, flipping once, until heated through and pliable. Transfer to a plate and warm remaining tortillas, stacking them on top of each other.
• Lay tortillas flat on a work surface. Divide rice between tortillas. Top with fish, drizzle with yogurt sauce, and sprinkle with cabbage. Fold bottom of tortilla over filling, fold in sides, and roll up. Place seam side down on work surface and repeat with remaining tortillas and filling. Serve blackened fish burritos warm.