Burritos de Pescado Estilo Baja (Baja Fish Burritos)
Crisp beer-style battered cod, refried beans, cabbage and a cooling lime crema, all rolled into a big warm flour tortilla.
Made with Lime crema (Mexican soured cream sauce) and Flour tortillas and Refried beans (frijoles refritos). Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelMedium
- Costabout £2.10 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Whisk the flour, baking powder, cumin and half the salt in a bowl. Pour in the cold sparkling water and whisk to a smooth batter the thickness of double cream. Do not overmix. Leave to rest for 10 minutes.
10 min - 2
Toss the shredded cabbage with the coriander, the juice of half the lime and a pinch of salt. Warm your ready made refried beans (see the base recipe) in a pan with a splash of water until steaming hot all the way through.
5 min - 3
Heat the oil in a deep frying pan over a medium-high heat until a drop of batter sizzles at once. Pat the fish dry, dip each strip in the batter and fry in two batches for 3 to 4 minutes, turning once, until golden and cooked through. Drain on kitchen paper and season with the rest of the salt.
8 min - 4
Warm the tortillas one at a time in a dry pan for 20 seconds each side so they bend without cracking.
1 min 20 s - 5
Spread each with a generous layer of beans, leaving a border. Add 3 pieces of fish, a handful of cabbage and a good spoonful of your ready made lime crema (see the base recipe).
- 6
Fold in the sides, roll up tightly and cut in half. Serve at once with lime wedges.
Tips
- Keep the sparkling water ice cold and fry straight after mixing. Cold batter hitting hot oil gives the lightest, crispiest coating.
- Maintain the oil at about 180 degrees C. If it is too cool the fish turns greasy, and if too hot the batter burns before the fish cooks.
- Beans go on first as a barrier so the crisp fish does not soak into the tortilla.
- Haddock, pollock or hake all work in place of cod. Pick thick, firm fillets.
Storing and freezing
Best eaten fresh while the fish is crisp. Cooked fish keeps in the fridge for 1 day and the beans for up to 4 days. Reheat fish in a hot oven rather than the microwave, until steaming hot all the way through.
Questions
Is this burrito dairy free?
The tortillas, fish, batter and beans are dairy free, but the lime crema is made with soured cream. Swap it for a spoonful of dairy free yoghurt mixed with lime juice, or just use extra lime and avocado.
Can I bake the fish instead of frying?
Yes, but skip the wet batter. Coat the strips in beaten egg and breadcrumbs, spray with oil and bake at 220 degrees C for 12 to 15 minutes until golden and cooked through. It will be less crisp than frying.
Is a Baja burrito authentic?
Battered fish tacos are from Baja California, and fish served in a flour tortilla is a common Baja and border-style variation. Burritos are more Northern Mexican and border food than central Mexican.
More made with lime crema (mexican soured cream sauce)
Chiles Poblanos Rellenos de Birria (Poblano Peppers Stuffed with Birria)
GFEFNFArroz Poblano (Poblano Rice with Crema)
EFNFGFTacos de Salmon al Chipotle (Chipotle Salmon Tacos)
GFEFNFCamotes Asados con Crema de Limon (Roasted Sweet Potatoes with Lime Crema)
GFEFNFSee every dish made with lime crema (mexican soured cream sauce)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.