Super Stuffed Cod Fajita Burrito
Who needs a fast food joint when you can make your own super-sized, super-satisfying fajita burrito stuffed with cod, rice, and local veggies?
Servings
Produce
Garlic (Organic)
2 1 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Cremini mushrooms
8 4 oz
Roma Tomato
10 5 oz
Jalapeno Pepper (Organic)
1 0.5 Whole
Cilantro (Organic)
.5 0.25 oz
Lime
1 0.5 Whole
Zucchini (Organic)
16 8 oz
Red Onion (Organic)
1/2 0.25 Whole
Protein & more
Flour Tortillas
1 0.5 Package
Shredded Cheddar
2 1 cup
Greek Yogurt
4 2 tablespoon
Louisiana Long Grain Rice
1 0.5 cup
Cod
1 0.5 lb
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Mild Ancho Chile
3/4 0.375 teaspoon
Smoked paprika
3/4 0.375 teaspoon
Granulated Garlic
3/4 0.375 teaspoon
Cumin powder
3/4 0.375 teaspoon
Dried oregano
3/4 0.375 teaspoon
Granulated Onion
1/4 0.125 teaspoon
Fajita Marinade
Olive oil
2 1 tablespoon
Lime juice
3 1.5 tablespoon
Tamari
3 1.5 tablespoon
Minced Garlic
1 0.5 Clove
White sugar
1 0.5 teaspoon
Black pepper
1 0.5 teaspoon
Prep ahead (optional)
a. Thinly slice yellow onion. b. ¼” dice tomatoes. c. ½” dice zucchini or cut strips. d. Juice lime. e. Thinly slice or rough chop cremini mushrooms. f. Mince garlic, red onion, and cilantro. g. Slice jalapeno (optional) in half lengthwise, remove seeds, mince.
Instructions
1
Marinate cod:
a. Chop cod into ½” pieces. Add to a large bowl. Pour over fajita marinade. Set aside.
2
Cook rice:
a. In medium saucepan over medium-high heat, add 2 cups water (1 cup for 2-person portion) and ¼ tsp salt. Cover and bring to a boil.
b. Add long-grain rice; stir immediately. Reduce heat to low, cover, and cook until tender, about 12-15 minutes.
3
Meanwhile, make pico de gallo:
a. In medium bowl, add tomatoes (¼” dice), red onion (mince), cilantro (finely mince leaves and stems), optional jalapeno (slice lengthwise, remove seeds, finely mince), juice of lime, 1 tbsp olive oil, and ¼ tsp salt. Toss to combine. Set aside.
4
Cook cod and vegetables:
a. In large sauté pan over medium-high heat, add 1 tbsp olive oil. Add marinated cod; sauté about 4-6 minutes.
b. Add garlic (mince), yellow onion (thinly slice), and fajita spice mix; sauté until onion is translucent, about 2 minutes.
c. Add zucchini (½” dice or strips) and cremini mushrooms (thinly slice or rough chop); sauté until tender, about 3 minutes.
5
Serve:
a. Warm tortillas in dry sauté pan. In middle of warm tortilla, add rice and top with cod and vegetable mix.
b. Garnish with shredded cheddar, Greek yogurt, and pico de gallo. Tuck in ends of tortilla and roll up. Open wide and enjoy!
Chef's notes
This recipe also works wonderfully with top sirloin or chicken tenders.
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