Fish Burritos

These easy Fish Burritos have been a staple in my kitchen lately and make for a delicious meal! The smoky heat from the ancho chili powder and the bright citrus bring the fish to life, making it anything but bland. Wrapped up with black beans, crunchy cabbage, juicy tomatoes, corn, and creamy avocado, it’s a balanced meal in every bite.

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. And if fish isn’t your thing, swap it for shrimp, chicken, or tofu. You can also adjust the spice level by tweaking the amount of chili powder—perfect for heat lovers or those who prefer a milder kick.

Looking for more burrito recipes? Don't miss these Freezer Breakfast Burritos, Machaca Burritos, and Slow Cooker Chicken Burrito Bowls.

What You’ll Need for Fish Burritos

Below is a brief list of what you’ll need for this recipe. For the full list of ingredients, check the recipe card below!

• Tilapia (or other white fish): I love using tilapia because it’s mild and flaky, making it the perfect base for bold flavors. If you prefer a firmer fish, try cod, mahi-mahi, or snapper.
• Ancho chili powder: This gives the fish a smoky, slightly spicy kick without overpowering it. If you want more heat, add a pinch of cayenne.
• Lime juice & orange juice: The acidity brightens the dish and balances the smoky heat. Fresh juice is best, but bottled will work in a pinch.
• Wraps or tortillas: I love using high fiber, low carb wraps for a lighter option, but any soft tortilla will work, just make sure it is large in size so all the yummy fillings fit inside.
• Black beans: They add protein, fiber, and a creamy texture that complements the fish. I use canned beans for convenience, but homemade is great, too.
• Cole slaw mix: Adds crunch and freshness without extra prep work. You can also use shredded cabbage or romaine lettuce (don't mix in the sauce!)
• Corn: A little sweetness to balance the spice. Fresh, canned, or frozen all work!
• Tomatoes: Juicy and fresh, they add a pop of color and flavor. Cherry tomatoes or Roma tomatoes are my go-to.
• Avocado: Creamy and rich, it helps mellow out the spice and adds healthy fats. Mash it for guacamole or slice it for texture.
• Cilantro: A must-have for fresh, bright flavor. If you’re not a fan, swap it for green onions or parsley.

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!

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.

How to Make This Fish Burrito Recipe

These burritos come together in three simple steps—perfect for an easy weeknight meal!

1. Marinate the Fish

In a bowl, mix together lime juice, orange juice, ancho chili powder, and cumin. Pour the marinade over the fish and let it rest for 15 minutes while you prep the toppings.

2. Cook the Fish

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

3. Assemble the Burritos

Lay out your large tortilla (toast it on the stovetop or in a comal for extra flavor) and layer in:

• Cooked fish
• Cole slaw mix for crunch
• Black beans for protein
• Corn for sweetness
• Tomatoes for freshness
• Avocado for creaminess
• Cilantro for extra flavor

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.

Tips for the Best 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.

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 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!