Fish Burritos

These easy Fish Burritos have been a staple in my kitchen lately and taste like they came straight from a food truck! They’re packed with smoky, citrusy flavor and filled to the brim with black beans, crunchy cabbage, juicy tomatoes, corn, and creamy avocado for a filling meal.

With a busy schedule, I've been leaning on easy, flavorful dinners, and this burrito recipe delivers every time. It's flexible (use any fish you like), versatile (swap in any beans and veggies you have on hand), and fast!

In fact, for an even faster prep, 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, Machaca Burritos, and Slow Cooker Chicken Burrito Bowls.

What's the Best Fish for a Burrito?

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

• Tilapia Fillets: Mild and budget-friendly, perfect for soaking up the chili-citrus marinade.
• Cod: A bit firmer but still mild, making it a great alternative.
• Snapper or Mahi-Mahi: These are excellent choices if you want something with a little more texture.

Do I need fresh or frozen fish?

Either works! Just be sure to thaw frozen fish before cooking so it cooks evenly and doesn't turn rubbery.

How do I make the fish crispy?

You can swap in frozen fish fillets (just cook them in the oven first), fish sticks, or homemade baked crispy fish for extra crunch!

Tips for the Best Fish Burritos

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

• Marinate for flavor: Let the fish sit in the marinade for at least 15 minutes for deeper flavor.
• Don't overcook: Cook for 3-4 minutes per side until flaky. Aim for 145°F (63°C) internally.
• Prep ahead: Chop toppings and warm tortillas before cooking for quick assembly.
• Add crunch: Use coleslaw mix, shredded cabbage, cucumber, or romaine for texture.
• Adjust spice: Add jalapeños or cayenne for heat, or use paprika for a milder version.
• Customize it: Swap fish for shrimp, chicken, or tofu, or try different salsas and grains.
• Wrap neatly: Warm tortillas first and avoid overstuffing to prevent breaking.
• Meal prep friendly: Store cooked fish and toppings separately for easy burrito assembly all week.

Best Fillings for a Fish Burrito

The key to a great fish burrito is balancing the flavors while letting the fish shine. Here are some of the best fillings:

• Black Beans: Mild and creamy, they pair perfectly with flaky fish. You can use canned or homemade black beans.
• Greens or Slaw: For crunch and freshness, shredded cabbage, romaine lettuce, or a quick Creamy Mexican Slaw work great.
• Avocado: Whether sliced or mashed into guacamole, it adds healthy fats and balances the spice.
• Salsa: Choose mild salsas like pico de gallo, corn salsa, or green salsa so they don't overpower the fish.
• Extras: Cilantro, lime juice, sour cream, tomatoes, red onions, fajita veggies, pickled red onions, or cheese all make great additions.

Can I make these burritos low-carb or gluten-free?

Absolutely! Use lettuce wraps, gluten-free tortillas, or a burrito bowl with cauliflower rice instead.

How To Serve Fish Burritos

These Fish Burritos are super versatile, and you can change the meal up based on your preferences! Here are some delicious ways to serve them:

• Classic Style: Wrap everything in a warm tortilla and enjoy it as a handheld burrito.
• Burrito Bowl: Skip the tortilla and serve the fish over rice, quinoa, or cauliflower rice with all the toppings.
• Taco Version: Use small corn or flour tortillas and make mini fish tacos instead.
• Lettuce Wraps: For a low-carb option, wrap the fillings in crisp romaine or butter lettuce leaves.
• Quesadilla Style: Add cheese to large flour tortillas and grill them for a crispy, cheesy twist.

Pair with Mexican rice, black bean salad, vegetables, or tortilla chips with guacamole for a complete meal! For the kids, serve them with french fries!

How to Save and Reheat Your Fish Burritos

• Store: Store cooked fish in an airtight container in the fridge for up to 3 days. Keep toppings fresh by storing them separately. Freeze only the cooked fish for up to 2 months. Thaw overnight in the fridge before reheating. If storing assembled burritos, wrap them tightly in foil or plastic wrap and refrigerate for up to 2 days.
• Reheat: Use a skillet to heat fish in a pan over medium-low heat until warmed through. You can also wrap the burrito in foil and bake at 300°F for 10 minutes. For a quicker option, cover with a damp paper towel and heat in the microwave in 30-second intervals until warm.