Fresh Fish Burrito Recipe

Prep fish

Pat the fish fillets dry with paper towels. Cut into 1-inch chunks or 1/2-inch strips for easy folding into the tortilla. Season evenly with 1/2 teaspoon of the sea salt and 1/2 teaspoon of the black pepper and the ground cumin and smoked paprika; set aside.

Sweat aromatics

Heat a large nonstick or stainless skillet over medium heat. Add the olive oil and butter. When the butter foams, add the diced onion and a pinch of salt. Sauté, stirring occasionally, until translucent and softened, about 4–5 minutes. Add the minced garlic and sauté 30–45 seconds until fragrant.

Cook tomatoes & capers

Add the diced tomatoes and drained capers to the skillet. Cook, stirring occasionally, until the tomatoes begin to break down and release juices, about 4 minutes. Season with the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning.

Sauté fish

Push the tomato mixture to one side of the pan and increase heat to medium-high. Add a teaspoon of oil if the pan seems dry. Add the seasoned fish pieces in a single layer (work in batches if needed). Cook without moving for 1–2 minutes to sear, then gently turn pieces and cook another 1–2 minutes until opaque and just cooked through (internal temperature ~145°F / 63°C). Stir the fish into the tomato mixture to combine and warm through for 30 seconds.

Finish filling

Remove the pan from heat. Stir in the chopped cilantro and the fresh lime juice. Taste and adjust salt, pepper or lime as desired. Keep warm while you prepare tortillas and sides.

Warm the tortillas: heat a separate skillet over medium heat. Brush each tortilla lightly with the butter or oil and warm 20–30 seconds per side until pliable and lightly toasted. Alternatively, wrap stacked tortillas in foil and warm in a 300°F (150°C) oven for 10 minutes.

Assemble burritos: lay a warm tortilla on a work surface. Sprinkle about 1/4 cup shredded cheese down the center of the tortilla. Spoon about 1/2 cup of the fish filling over the cheese (adjust quantity to preference). Top with a small handful (1–2 tbs) of extra chopped cilantro if desired. Fold sides in, then roll tightly from the bottom to form a burrito. Repeat with remaining tortillas and filling (recipe yields ~4 burritos).

Optional finishing sear: heat a clean skillet over medium. Place each burrito seam-side down and press gently with a spatula or a heavy pan for 30–45 seconds per side until the tortilla is golden and the seam seals.

Quick guacamole

Halve and pit the avocado, scoop flesh into a bowl and mash with a fork until slightly chunky. Stir in 1 tbs chopped cilantro, 1/2 tsp kosher salt, 1/4 tsp black pepper, and a squeeze of 1/2 lime (about 1 tsp juice). Adjust seasoning to taste. If you prefer smoother guacamole, mash further or add a splash of water to loosen.

Plate & serve

Place each burrito on a plate and serve with a small bowl or spoonful of guacamole, a dollop of sour cream (about 1/4 cup per burrito if serving family-style), and 1/4 cup salsa. Garnish with lime wedges and additional cilantro leaves. Serve immediately while fish is warm.