History of Baja Fish Burritos and Tacos

The Baja fish burrito is a variation of the Baja fish taco, and it’s a relatively modern culinary creation that has gained popularity in recent years. While the exact origin and date of its invention are not as well-documented as the Baja fish taco, it is safe to say that the concept of turning the classic Baja fish taco into a burrito likely emerged as part of the broader evolution of Mexican and Mexican-inspired cuisine.

The Baja fish taco itself is believed to have originated in the coastal town of Ensenada, Baja California, Mexico, in the mid-20th century. The transition from a taco to a burrito, which typically involves wrapping the ingredients in a larger flour tortilla, could have been a natural progression as chefs and cooks experimented with different ways to enjoy the flavors of Baja fish in a more substantial and portable form.

The specific date when the Baja fish burrito first appeared on menus or gained widespread recognition is not well-documented, but it likely began to gain popularity in Mexican-American and seafood-centric culinary communities in the United States and Mexico in the latter half of the 20th century and into the 21st century.

Today, Baja fish burritos can be found on the menus of many Mexican and seafood restaurants, and they have become a popular and delicious variation of the classic Baja fish taco.

Ingredients for Baja Fish Burritos:

• Breaded Fish Fillets: Utilizing pre-breaded frozen fish fillets, such as Gorton’s Crunchy Breaded Fish Fillets, offers convenience and ensures a crispy texture, which is central to the burrito’s appeal.

• Flour Tortillas (10-inch): These serve as the vessel for the fillings, providing a soft and pliable wrap that holds all components together.

• Red or Orange Bell Pepper: Sliced into strips, bell peppers add a sweet crunch and vibrant color, enhancing both texture and visual appeal.

• Red Cabbage: Thinly sliced red cabbage contributes a crisp texture and a slight peppery flavor, balancing the richness of the fish and sauces.

• Radishes: Thinly sliced radishes introduce a sharp, peppery bite, adding depth and contrast to the burrito’s flavors.

• Avocado: Sliced just before assembly to maintain freshness, avocado provides a creamy texture and subtle richness, complementing the other ingredients.

• Baja Sauce: A creamy blend of sour cream, cumin, chili powder, hot sauce (like sriracha), lime juice, salt, and pepper. This sauce imparts a tangy and mildly spicy flavor, tying all the elements together.

• Pico de Gallo: A fresh mixture of quartered cherry tomatoes, diced jalapeño, red onion, cilantro, lime juice, and a pinch of salt. This adds a zesty and refreshing component, balancing the fried fish’s richness.

How to make Baja Fish Burritos:

1. Prepare the Baja Sauce:

   • In a small bowl, combine 2/3 cup sour cream, 1 teaspoon each of cumin and chili powder, 1 teaspoon hot sauce, juice of half a lime, 1/8 teaspoon salt, and a few grinds of black pepper. Mix well and refrigerate to let the flavors meld.

2. Prepare the Pico de Gallo:

   • In another bowl, mix 1 cup quartered cherry tomatoes, 1 seeded and finely diced jalapeño, 1 tablespoon diced red onion, 1 tablespoon minced fresh cilantro, juice of half a lime, and a pinch of salt. Toss to combine and adjust seasoning as needed.

3. Bake the Fish Fillets:

   • Preheat the oven to 425°F (218°C). Arrange 10 breaded fish fillets on a baking sheet and bake for approximately 14 minutes, flipping halfway through, until golden and crispy.

4. Prepare the Vegetables:

   • While the fish bakes, thinly slice 1/4 head of red cabbage, the bell pepper, and 10 radishes. Place them in separate bowls for easy assembly.

5. Warm the Tortillas:

   • To make the tortillas pliable, wrap them in foil and place in the oven for the last few minutes of the fish’s baking time, or microwave them between damp paper towels for about 30 seconds.

6. Slice the Avocado:

   • Just before assembly, slice the avocado to ensure it remains fresh and doesn’t brown.

7. Assemble the Burritos:

   • Lay a warm tortilla flat and place two baked fish fillets in the center.
   • Top with a handful of sliced red cabbage, bell pepper strips, radish slices, and avocado.
   • Add a spoonful of pico de gallo and drizzle with the prepared Baja sauce.
   • Fold in the sides of the tortilla and roll it up tightly to enclose the filling.

8. Serve:

   • Slice the burrito in half if desired, and serve immediately.
   • Enjoy your homemade Baja Fish Burrito with extra pico de gallo and Baja sauce on the side, if preferred.

This recipe combines convenience with fresh ingredients to deliver a satisfying meal that’s both flavorful and easy to prepare.

How to assemble the burrito:

How to fold and slice the burritos:

Substitutions for toppings:

We cut our veggies fresh for this, and included radishes for a nice bite and flavor. We also used sliced avocado. You can opt for simple shredded cabbage or cole slaw that you can purchase already cut up. You can also use sliced onions. Whatever you and your family love!

Tips to make this meal even FASTER!

Prep the sauce the night before, and pre-cut your vegetables, streamlining the process to a few simple steps upon your return home: crafting the pico de Gallo, ensuring the fish is baked to perfection, and gently warming the tortillas.  Skip the take-out line, that ends up with soggy luke warm food, and make this tonight!

What to serve with Baja Fish Burritos

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Baja Fish Burrito

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Prep Time: 10 minutes minutes

Cook Time: 14 minutes minutes

Total Time: 30 minutes minutes

Course: dinner

Cuisine: American

Keyword: baja fish, burrito, fish, fish sticks

Servings: 5 servings

Calories: 462kcal

Author: Bruce and Dina Miller

Equipment

• sheet pan
• Bowls
• Cutting board
• Sharp knife

Ingredients

Ingredients for Baja Sauce:

• 2/3 cup sour cream
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/8 teaspoon salt
• 4 grinds of pepper
• 1 teaspoon hot sauce we use sriracha sauce.
• Juice of half a lime

Ingredients for Pico de Gallo:

• 1 cup cherry tomatoes cut into quarters
• 1 jalapeño and diced small
• 1 tablespoon red onion diced small
• 1 tablespoon fresh cilantro minced
• 1 tablespoon lime juice
• 1 pinch salt

Ingredients for Burrito

• 10 Breaded Fish planks
• 10 radishes sliced thin
• 1 cup red cabbage
• 1 bell pepper red or orange
• 5 flour tortilla 10 inch size
• 1 avocado

Instructions

• In a small glass bowl, add sour cream, cumin, chili powder, salt, pepper, hot sauce and lime juice. Stir until mixed. Place in the refrigerator while preparing the rest of the burrito ingredients.
  2/3 cup sour cream, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon hot sauce, 1/8 teaspoon salt, Juice of half a lime, 4 grinds of pepper
• Pre-heat oven to 425 F while making the pico di Gallo.
• Cut the tomatoes, jalapeño, red onion and place in a small glass bowl. Add in the minced cilantro, lime, and a pinch of salt. Toss with a spoon, and taste. Add more salt or cilantro to your taste.
  1 cup cherry tomatoes, 1 jalapeño, 1 tablespoon red onion, 1 tablespoon fresh cilantro, 1 tablespoon lime juice, 1 pinch salt, 10 Breaded Fish planks
• Place the 10 crunchy fish fillets onto a cookie sheet, and put into oven. Set timer for 7 minutes. When timer goes off, spin pan, and set for another 7 minutes.
• While fish is baking, slice the radishes, red cabbage and peppers, and place in bowls.
  10 radishes, 1 cup red cabbage, 1 bell pepper
• Warm 5 tortillas. You can warm them in the oven by placing them between 2 sheets of heavy foil and placing in oven the last 7 minutes of the fish baking, or you can put them in the microwave for 30 seconds. You will want the tortillas to be warm when you assemble, so that they roll well.
  5 flour tortilla
• Right before the fish is ready to come out of the oven, slice the avocado. Now all the fillings are ready for everyone to assemble their burritos!
  1 avocado

How to assemble a Baja Fish Burrito:

• Place warmed tortilla on a plate, and add 2 fish fillets. Top the fillets with red cabbage, peppers, avocado, radishes, pico de Gallo, and sour cream sauce. Gently roll burrito up, and slice in half.

Nutrition

Serving: 1buritto | Calories: 462kcal | Carbohydrates: 50g | Protein: 15g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 38mg | Sodium: 900mg | Potassium: 487mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1527IU | Vitamin C: 55mg | Calcium: 105mg | Iron: 2mg

Tried this recipe?Let us know how it was!

More Seafood Recipes:

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