Fish burritos were something I never enjoyed until I moved out to California and even then it took me awhile. I was a huge fan of the fish taco but for some reason I never made the leap to the burrito until recently. This version uses a citrus and ancho chili powder marinated tilapia stuffed in a low carb wrap with lots of fixings - cabbage, blakc soy beans, tomatoes, cilantro, and avocado. There is also some corn in the photo since I made a higher carb and lower carb version, but you'll want to leave that out to keep the carbohydrates lower in the recipe.
Lower Carb Ancho Chili Citrus Fish Burritos
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- 4 U Flatout Light wraps
- 2 tsp. vegetable oil
- 1.33 lbs. 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 soy beans, drained and rinsed
- 1 cup cole slaw mix
- 1/2 cup avocado
- 1/2 cup tomatoes, chopped
- 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 soy beans, tomatoes, cilantro, and avocado. Add your favorite salsa if desired. Wrap 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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