Fish Burritos (20 minutes to dine!) – Slim kitchen

These simple fish burritos have been my kitchen staple lately and taste like they appear directly from a food truck! They are full of smoke, citrus flavor and are filled with black beans, crunchy cabbage, juicy tomatoes, corn and creamy avocado to provide the filling.

With a busy schedule, I’ve been leaning towards a simple, delicious dinner, and this burrito recipe is available every time. It’s flexible (using any fish you like), versatile (swapping in any beans and vegetables on hand), fast!

In fact, for faster preparation, you can cook the fish and chop all the toppings beforehand, then simply assemble and enjoy when hunger strikes.

Looking for more burrito recipes? Don’t miss these freezer breakfast burritos, makaca burritos and slow cooker chicken burritos bowls.

What is the best fish for burritos?

Most fish burritos use white fish, which is light, flaky and affordable. Great options include:

• Tilapia fish fillets: Gentle budget friendly, perfect for absorbing peppers to marinate.
• Cod: A little firm, but still mild, this is a great choice.
• Snapper or Mahi-Mahi: If you want something with some texture, these are great choices.

Do I need fresh or frozen fish?

Both are OK! Just make sure to thaw the frozen fish before cooking so that it cooks evenly and does not turn into rubber.

How to make the fish crisp?

You can use frozen fillets (boiled in the oven first), fish sticks, or homemade roasted crispy fish to crunch more!

Tips for the best fish burritos

Here are some of my best tips for getting the perfect fish burritos:

• Pickled flavor: Let the fish sit in the marinade for at least 15 minutes to give it a deeper flavor.
• Don’t be too familiar with it: Cook for 3-4 minutes on each side until flakes. Aim at the interior 145°F (63°C).
• Prepare in advance: Before cooking, chop toppings and warm tortillas for a quick assembly.
• Add crunch: Use coleslaw, chopped cabbage, cucumber or leafy vegetables for texture.
• Adjust the spices: Heat the jalapeno or chili for a gentle version, or use chili powder.
• Custom: Swap the fish for shrimp, chicken or tofu, or try different salsa and cereals.
• Wrap neatly: First warm the tortillas and avoid over-applying to prevent rupture.
• Meal preparation friendly: Store cooked fish and toppings separately throughout the week for burritos.

Best stuffing for fish burritos

The key to the Big Fish Burritos is to balance the flavor while allowing the fish to shine. Here are some of the best fillers:

• Black beans: Gentle butter, they pair perfectly with flaky fish. You can use canned or homemade black beans.
• Green or salad: For crunch and freshness, the cabbage chopped, romaine or quick creamy Mexican salad is great.
• avocado: Whether it’s sliced ​​or mashed into avocado sauce, it adds healthy fat and balances the spices.
• Sasha: Choose mild salsa such as Pico de Gallo, corn salsa or green salsa to avoid torture the fish.
• Extras: Coriander, lime cream, sour cream, tomatoes, red onions, fagita vegetables, pickled red onions or cheese are all great.

Can I make these burritos free of carbs or gluten-free?

Absolutely! Use a lettuce wrap, gluten-free tortilla or a burrito bowl with cauliflower rice.

How to serve fish burritos

These fish burritos are super versatile and you can change your meals to your liking! Here are some delicious ways to serve them:

• Classic style: Wrap everything in a warm tortilla and enjoy it like a hand-held burrito.
• Burrito bowl: Skip the tortillas and serve the fish with rice, quinoa or cauliflower rice.
• Taco version: Use small corn or flour tortillas and make mini fish tortillas.
• Lettuce wrap: For low-carb options, wrap the filling in crispy or buttered lettuce leaves.
• Quesadilla style: Add the cheese to the large flour tortillas and bake them into crisp, cheesy twists.

Pair Mexican rice, black bean salad, vegetables or tortillas with avocado sauce! For the kids, serve them with fries!

How to save and heat your fish burritos

• Shop: Store cooked fish in an airtight container in the refrigerator for up to 3 days. Keep fresh toppings by storing them separately. Frozen and cooked fish for up to 2 months only. Melt in the refrigerator overnight before reheating. If storing assembled burritos, wrap them tightly in foil or plastic wrap and refrigerate for up to 2 days.
• Reheat: Heat the fish in the pan over medium-low heat using a frying pan until heated. You can also wrap the burritos in foil and bake at 300°F for 10 minutes. For a faster option, cover with a wet tissue and heat it in the microwave at 30 seconds intervals until warm.