Fish Fajita Burrito
Who needs a fast-food joint when you can make an equally — if not more — delicious stuffed burrito at home with local, organic vegetables?
Servings
Produce
Zucchini (Organic)
1 0.5 Whole
Carrot (Organic)
3 1.5 oz
Yellow Onion (Organic)
1/2 0.25 Whole
Sweet Corn
1 0.5 Whole
Garlic (Organic)
1 0.5 Clove
Sweet peppers
5 2.5 oz
Protein & more
Shredded Cheddar
1 0.5 cup
Brown Rice
1 0.5 cup
Mahi Mahi
1 0.5 lb
Flour Tortillas
1 0.5 Package
Pantry items
Olive oil
3 1.5 teaspoon
Spice mix
Pineapple Fajita Marinade
Olive oil
1/2 0.25 tablespoon
Lime juice
2 1 teaspoon
Garlic
1 0.5 Clove
Tamari
2 1/2 1.25 tablespoon
Pineapple Juice
1/3 0.165 cup
Ancho Chili Powder
1 0.5 teaspoon
Smoked paprika
1 0.5 teaspoon
Cumin powder
1 0.5 teaspoon
Prep ahead (optional)
a. Shuck corn and cut kernels from cob. b. Slice zucchini lengthwise, scoop out seeds, ½” dice or long strips. c. Trim stem off sweet peppers; cut ¼” rings. d. Peel carrots and continue using peeler to cut short ribbons. e. Divide onion in two parts; ¼” dice half & thinly slice other half. f. Mince garlic.
Instructions
1
Marinate mahi mahi:
a. In casserole dish or bowl, add mahi mahi. Pour over fajita marinade. Set aside.
2
Cook brown rice:
a. In medium saucepan over medium-high heat, add 2 tsp olive oil, half the onion (¼” dice), garlic (mince), and ½ tsp salt. Cook until onion is translucent, about 2 minutes.
b. Add brown rice. Stir to coat. Add 1½ cups water (¾ cup for 2-person portion), cover, and bring to a boil.
c. Stir, reduce heat, add corn (shuck & cut kernels from cob). Cover and continue cooking at a low simmer until tender, about 30 minutes.
3
Cook mahi mahi and vegetables:
a. In large sauté pan over medium-high heat, add 2 tsp olive oil. Add remaining onion (thinly slice) and carrots (peel and continue peeling into ribbons); cook until translucent, about 2-3 minutes.
b. Add sweet peppers (trim stems, cut ¼” rings) and zucchini (slice lengthwise, scoop out seeds, ½” dice or long strips). Stir-fry until tender, about 3 more minutes. Remove from pan and set aside.
c. In same sauté pan over medium-high heat, add 2 tsp olive oil. Add mahi mahi top-side down; cook until caramelized, about 2-3 minutes. Flip and cook until another 5-7 minutes or until cooked through.
d. Let mahi rest 3-5 minutes. Chop into bite-sized pieces.
4
Assemble and serve:
a. Warm tortillas on dry sauté pan over medium-high heat until they puff, or heat them in the microwave.
b. In center of warm tortilla, add rice mixture.
c. Add a thin (or thick!) layer of vegetables on top of rice.
d. Add mahi mahi, and top with shredded cheddar.
e. Tuck ends in, and roll to seal in all the goodness. Open wide and dig in!
Chef's notes
If you are not keen on fish, this recipe works perfectly well with chicken or top sirloin too. Vegetarians will want to add black beans.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX