12 ounces white fish filet; cod, halibut, sole, etc. Olive oil Salt & pepper 4 large gf corn tortillas Black beans, rinsed, drained & heated in microwave for 30 seconds Cooked white rice Monterey Jack Cheese, shredded
For Aioli: 1-3/4 cups gf mayonaise 2 Tablespoons water 2 Tablespoons cider vinegar 1 jalapeño chili, rinsed, stemmed & seeds removed if you require less heat 1 garlic clove 1/2 cup fresh cilantro, lightly packed 1/4 teaspoon pepper Salt to taste
For jalapeno aioli: In a blender or food processor, combine mayonnaise, water, gf vinegar, jalapeño chili, garlic clove, cilantro, and pepper. Whirl until smooth. Add salt to taste.
Heat oven to 250 degrees F.
In a cast-iron skillet heat both sides of tortillas on high heat just until softened. Wrap tortillas in foil and keep warm until ready to assemble, set aside.
Cut fish into 1/2" pieces.
Heat a medium skillet over medium-high heat and add 1 tablespoon olive oil. When hot, add fish pieces and saute, stirring quickly. Season with salt and pepper and remove from heat.
To assemble: Spread a generous amount of aioil over one side of tortilla. Add a layer of rice down tortilla center, followed by a layer of beans. Spoon a small amount of fish over beans and follow with cheese. Roll wrap in your hand and eat!
These burritos are a create as you go experience. Measurements are more or less up to your personal tastes.