Ancho Chili Citrus Fish Burritos

These Fish Burritos are the perfect light and healthy lunch or dinner! These are made with a quick and easy spice-rubbed fish, black beans, corn, veggies, and creamy avocado. Filling, nutritious, and delicious.

325 CAL 38g CARBS 9g FAT 35g PROTEIN
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These Ancho Chili Citrus Fish Burritos have been on serious rotation in our house for the past few weeks. As I mentioned earlier this week, I have been all about the quick and easy dinners the last few weeks with a hectic work schedule and these burritos have been saving dinner.

I love the combination of the spicy ancho chili powder and bright citrus to bring a lot of flavor to the tilapia, which sometimes can lack flavor on its own. Then paired with black beans, crunchy cabbage, tomatoes, corn, and creamy avocado all wrapped in a tortilla or low carb wrap - it makes one delicious and healthy dinner.

For even faster prep since we all know sometimes dinner time gets crazy, you could cook the fish and prep all the fixings during the week and then just assemble the burritos that night.

These can also be made with shrimp, chicken, or even tofu depending on your family's preferences. And you can play with the amount of chili powder depending on how spicy you like things.

What's the best fish for a burrito?

Generally speaking, most fish burritos use white fish. This could be tilapia, snapper, cod, or mahi-mahi. When making fish burritos at home, I recommend choosing an affordable fish that's light and flaky.

Since the burrito has so many other flavors, it really isn't necessary to use an expensive fish since the flavor will be somewhat covered by veggies, salsa, avocado, and other fillings. 

Fresh or frozen fish will work as well. Just defrost frozen fish before cooking it so that it cooks evenly and doesn't get rubbery on the outside. 

If you prefer fried fish in your burritos, feel free to swap in frozen fish filets, fish sticks, or this homemade Baked Crispy Fish

What are the best fillings for a fish burrito?

With fish burritos, it is important to make sure you can still taste the fish, so choose toppings and salsas that won't overpower the delicate dish. Here are some favorite fillings:

  • Black beans: Black beans are mild and the perfect complement to fish. Simply drain some canned beans or make your own black beans at home. 
  • Greens or slaw: For crunch and freshness, make sure to add some greens or slaw. Romaine lettuce, shredded cabbage, and coleslaw mix are all great choices. Adding a quick slaw like this Creamy Mexican Slaw is also delicious. 
  • Avocado: Whether you opt for fresh sliced avocado or creamy guacamole, adding avocado is great for healthy fats and to balance the heat of the fish seasoning.
  • Salsa: Mild salsas are great for fish burritos since they don't cover up the fresh taste of the fish. Consider adding some pico de gallo, corn salsa, or green salsa.
  • Herbs and extras: Cilantro and lime juice are a must for any delicious fish burrito. You could also add sour cream, cooked rice, tomatoes, red onion, fajita veggies, or cheese. 

Frequently Asked Questions

Here are some of the most common questions about making these fish burritos.

If you don't have ancho chili powder, just swap in regular chili powder. These can also be made with taco seasoning if you prefer that spice blend. For a more mild fish, leave out the chili powder completely and just serve some salsa or sliced jalapenos on the side for anyone who likes it spicy.

All of the components of this fish burrito can be made in advance, but I wouldn't assemble them until it is time to serve. They tend to get soggy if assembled ahead of time.

Generally speaking, burritos are served with warm meat, rice, and beans inside. The toppings are normally cold or room temperature. Fish burritos taste great either warmed up or can be eaten cold with fish that has cooled. 

The Recipe
Fish burritos with ancho tilpaia, black beans, corn, cabbage, and cilantro a plate.

Ancho Chili Citrus Fish Burritos

325 CAL 38g CARBS 9g FAT 35g PROTEIN
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  • 4 Flatout Light wraps
  • 2 tsp. vegetable oil
  • 1 lb. tilapia (or other white fish)
  • 1 lime
  • 2 tbsp. orange juice
  • 1 tbsp. ancho chili powder
  • 1/2 tsp. cumin
  • 1 cup canned black beans, drained and rinsed
  • 1 cup cole slaw mix
  • 1/2 cup avocado
  • 1/2 cup tomatoes, chopped
  • 1/2 cup corn
  • 1/4 cup cilantro
  • Salt and pepper

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Mix together the lime juice, orange juice, chili powder, and cumin. Pour over fish and let rest for 15 minutes. Meanwhile prepare all the other burrito fixings.


Heat the oil over medium high heat. Add the fish and cook for 3-4 minutes per side or until flaky and cooked through. Season with salt and pepper.


Lay out the Flatout wrap and layer in the fish, cabbage, black beans, corn, tomatoes, cilantro, and avocado. Add your favorite salsa if desired. Wrrap and serve.

Nutritional Facts
Serving Size: 1 burrito
Amount Per Serving
Calories 325
Calories from Fat 93
% Daily Value *
Total Fat 9g
Saturated Fat 2g
Monounsaturated Fat 2g
Polyunsaturated Fat 1g
Cholesterol 57mg
Sodium 573mg
Total Carbohydrate 38g
Dietary Fiber 17g
Sugars 5g
Protein 35g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
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