Go Back

Fish Burritos

These flavor-packed fish burritos combine flaky white fish with fresh veggies and a variety of spices, all wrapped in a light tortilla for a delightful and customizable meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Californian, Mexican
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Burrito
  • 4 pieces Flatout Light wraps or large tortillas Can substitute with whole wheat tortillas or corn tortillas for gluten-free.
  • 1 lb tilapia or any white fish Fresh is best. Cod or halibut are good alternatives.
  • 1 lime freshly squeezed lime juice Zest can enhance flavor.
  • 2 tbsp orange juice Adds a lovely sweet note.
  • 1 tbsp ancho chili powder Adjust to spice tolerance.
  • 1/2 tsp cumin A warm, earthy spice.
  • 1 cup canned black beans, drained and rinsed Adds protein and fiber.
  • 1 cup cole slaw mix Pre-packaged or homemade.
  • 1/2 cup avocado Sliced or mashed for creaminess.
  • 1/2 cup tomatoes, chopped For juiciness and color.
  • 1/2 cup corn Fresh, frozen, or canned.
  • 1/4 cup cilantro Fresh, for herbal notes.
  • Salt and pepper To taste.
For Cooking
  • 2 tsp vegetable oil Canola or avocado oil recommended.

Method
 

Marinate the Fish
  1. In a medium bowl, mix together the lime juice, orange juice, ancho chili powder, and cumin. Pour this marinade over the fish and let it rest for 10-15 minutes.
Prepare the Fixings
  1. While the fish is marinating, chop your vegetables and prepare the other fillings. This includes rinsing the black beans and cutting the avocado and tomatoes.
Cook the Fish
  1. Heat the oil in a skillet over medium-high heat. Carefully add the fish and cook for 3-4 minutes on each side, or until it flakes easily with a fork.
  2. Use a meat thermometer to ensure the fish reaches an internal temperature of 145°F.
Assemble the Burrito
  1. Lay out the Flatout wrap. Start layering by adding the seasoned fish, followed by a scoop of cole slaw mix, black beans, corn, cilantro, tomatoes, and avocado.
Wrap it Up
  1. Gently fold the sides of the wrap over the filling, then roll from the bottom up, tucking as you go.
Serve and Enjoy
  1. Slice the burrito in half or enjoy it whole.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. You can marinate the fish the night before for bolder flavors.