Ancho Chili Citrus Fish Burritos
Today's post is brought to you by Flatout flatbreads but all opinions are 100% mine.
These Ancho Chili Citrus Fish Burritos have been on serious rotation in our house 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 up in a low calorie Flatout 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.
One secret to keeping this recipe low calorie, is the Flatout flatbreads, which have been one of my favorite ingredients for a long time. They are a healthier option to a traditional tortillas, come in all kinds of delicious flavors and options like low carb and high fiber, and most importantly, they taste good. I use them almost daily to create healthy wraps, pizzas, and breakfast sandwiches. Looking to find Flatout product near you, use the FlatoutFinder to find a store near you.
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Ancho Chili Citrus Fish Burritos
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Ingredients
- 4 U Flatout Light wraps
- 2 tsp. vegetable oil
- 1 lb. tilapia (or other white fish)
- 1 U 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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Instructions
(Hide Photos)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.
* 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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