Burrito Fried Fish
How to make Burrito Fried Fish
Burrito Fried Fish is one of the best-selling burrito menus of the restaurant that includes crispy fried fish, rice, guacamole, salsa, cheddar cheese, and lettuce leaves in it. If you want to prepare this dish at home, then you can follow the below recipe that we have modified for your convenience. Before preparing this dish, you should arrange the required ingredients that you need during the preparation.
Burrito Fried Fish from Chronic Taco features fried fish fillets as its main ingredient. Besides this, the dish also features a few other ingredients that you need to keep handy during the preparation.
- Vegetable oil, for frying
- ½ cup flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground pepper
- 2/3 cup club soda
- Two 5-ounce tilapia fish fillets, cut into 2-inch pieces
- Four 10-inch flour tortillas
- Sour Cream
- Thinly sliced green onions
- Shredded cheddar cheese
- Shredded lettuce leaves
- 1 Cup Cooked rice
Method of Preparation
- To begin with this recipe, line a baking sheet with paper towels.
- Then, add 3 inches of vegetable oil and attach an oil thermometer to the side of a medium pot to check temperature. Warm oil 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, you need to whisk together the flour, baking soda, sea salt, freshly ground pepper and club soda in a bowl.
- Dip the tilapia fish fillets in the batter and coat well. Carefully add 3 or 4 pieces of tilapia to the hot oil and cook it, while gently stirring occasionally, for about 4 to 5 minutes, until the batter over the fish turns light brown and crispy.
- When you are done with the fish, remove it from the oil with a slotted spoon and place it on the paper towel-lined baking sheet. Repeat the same procedure with the remaining fish and batter.
- To serve the burrito, warm tortillas, add rice on the tortillas, top with the crispy fish, sour cream and green onions and other suggested serving ingredients. Roll into burritos.
- Serve hot and enjoy the dish.
There are 960 calories in 1 serving of Burrito Fried Fish from Chronic Taco; most of the calories come from carbohydrate and fat. Let us discuss all the nutrients that we get from 1 serving of Burrito Fried Fish from Chronic Taco.
- Calories: 960
- Calories from Fat: 490
- Total Fat: 54g (83%)
- Saturated Fat: 16g (80%)
- Trans Fat: 0g
- Cholesterol: 120mg (40%)
- Sodium: 1670mg (70%)
- Total Carbohydrates: 81g (27%)
- Dietary Fiber: 6g (24%)
- Sugars: 7g
- Protein: 38g (15%)
- Vitamin A: 2%
- Vitamin C: 50%
- Calcium: 6%
- Iron: 222%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition Facts Source: https://www.menuwithnutrition.com/chronic-tacos-menu-nutrition/
Santa Clarita, CA
Went to Chronic Tacos to participate in the Relay For Life Fundraiser. We hadn't been there for a LONG time--the food just wasn't anything special. But for a cancer fundraiser we decided to give it another try. Decided to use the app to order because, you know, Covid. Food was ready on time. Unfortunately, that's where the awesomeness ended.
We ordered 6 items and 4 of the 6 had something wrong with them. Never mind the chicken bone I found in my salad. I guess that tells you it's real chicken?
BETTERED SHRIMP TACOS had lettuce instead of cabbage. AL PASTOR TACOS had cabbage instead of lettuce, which I actually ended up preferring. CHRONIC FRIES were covered with lettuce, which made me mistake it for my salad. I did not order lettuce on my fries. CHRONIC CHICKEN SALAD had cabbage instead of lettuce. CHICKEN BOWL-RITO was good. SURF AND TURF BURRITO was good.
So, I'm not sure if we'll be back. The lettuce vs cabbage issues would have easily been solved if we ordered in person.
Service: Normal not too friendly, but whatever. Atmosphere: Tiny. I don't think I would sit in there and eat. It's definitely a get in get out kind of place. Food Grilled Shrimp Burrito: Flour tortilla, with black brown rice, black beans, lettuce, spicy salsa, chipotle mayo, jalapeños. Pretty good! Rice is super dry though and almost ruined it. Grilled Fish Burrito: Flour tortilla, no rice less beans, extra lettuce, spicy salsa, pico de gallo, chipotle mayo, jalapeños. Even better than the last one since the rice was taken out. Fried Fish Burrito: made same way. Delicious Veggie Burrito: made same way, extra jalapeños add guacamole. Really good. Grilled Shrimp Salad: No rice, no beans, extra salsa, extra jalapeños Meh... It's not meant to be a salad. Veggie Bowl: made same way as burrito, extra lettuce, extra jalapeños, extra guacamole. Very good. I usually like rice, but it was dry and horrible. The beans were whatever. I could do without. Ask for their sauces like the chipotle mayo and they have a special sauce or something idk. I wish they had death sauce like Feebirds.
The Most Popular Queries
What kind of fish should I use in a fried fish burrito?
Ans: You can use any white fish of your choice. In this recipe, we have used tilapia fish. You can go for any white fish or other type of fishes depending on the availability in your location.
How can I check calories in a fried fish burrito recipe?
Ans: You can avoid cheese and sour cream in a fried fish burrito recipe, which will help you save some calories.
Chronic Tacos Joins the ECO-Warrior Foundation for a Year Long Campaign of Environmental Awareness for a Cleaner California Coasts
January 13, 2017, LAGUNA BEACH, Calif. – Chronic Tacos, the California inspired Mexican grill, is partnering with the ECO-Warrior Foundation, a non-profit dedicated to preserving the world’s oceans and beaches. Throughout the year, the two will host a series of beach cleanups with the first scheduled to take place January 14, 2017 at Aliso Beach Park in Laguna Beach, California.
Through its Adopt-a-Beach program, the ECO-Warrior Foundation aims to empower communities to come together for beach cleanups and participate in protecting the region’s seaside. By partnering with the ECO-Warrior Foundation, Chronic Tacos will be activating the relationship by joining efforts at each cleanup site to showcase The Taco Life in action. Additionally, Chronic Tacos will provide lunch at each beach cleanup to jumpstart a celebration for the long day’s work.
“As a Southern California brand, we owe it to our roots to help protect the coastal communities where the Chronic Tacos vision began,” said Michael Mohammed, Chronic Tacos CEO. “Joining forces with the ECO-Warrior Foundation is the perfect way to bring people together to help jumpstart a movement.”
“It is so encouraging to see businesses like Chronic Tacos want to aid our efforts in protecting the coastal environment,” added James Pribram, ECO-Warrior Foundation founder. “We are thrilled that we can continue to make a positive change with our partnered beach cleanup events.”
For more information on how to donate to the movement are encouraged to visit http://www.eco-warrior.org/. The 2017 cleanup calendar includes:
Chronic Tacos continues its mission for activity and wholesome living with its ‘Nothing To Hide’ campaign. In addition to the partnership, the brand has made a commitment to serving all natural proteins (without artificial ingredients, hormones or antibiotics), non- GMO corn tortillas and eco-friendly paper products with supply chain traceability of all of its ingredients.