Fresh Fish Burrito Recipe
Pan fried Tilapia, rice, refried beans and salsa. The chips & salsa are extra.
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Ingredients
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Burrito Filling
Rice
Beans & Salsa
Assembly & Toppings
Optional Garnishes (extra)
Method
Burrito Filling
- 1
Prepare and season fish
Pat the tilapia fillets dry with paper towels. In a small bowl mix 1 tsp salt, 1 tsp black pepper, 1/2 tsp ground cumin, 1/2 tsp paprika and 1/2 tsp garlic powder. Sprinkle the spice mix evenly over both sides of the fillets.
- 2
Pan-fry tilapia
Heat 2 tablespoons olive oil in a large nonstick or stainless-steel skillet over medium-high heat. When oil is hot and shimmering, add the fillets (work in a single layer; cook in two batches if needed). Cook 3-4 minutes on the first side until golden and the edges start to flake, then carefully flip and cook another 2-3 minutes until opaque and cooked through (internal temp ~145°F / 63°C). Transfer to a plate and flake into large pieces with a fork.
Rice
- 3
Cook rice
Rinse 1 cup rice under cold water until water runs clear. Combine rinsed rice and 1 3/4 cups water (or use broth for extra flavor) and 1/2 tsp salt in a small saucepan. Bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 5 minutes.
- 4
Finish rice
Fluff rice with a fork, stir in 1 tablespoon lime juice and 2 tablespoons chopped cilantro. Keep warm until assembly.
Beans & Salsa
- 5
Warm refried beans
Warm 1 cup canned refried beans in a small saucepan over low heat, stirring occasionally, until hot. If beans are very thick, stir in 1-2 tablespoons water to reach a spreadable consistency. Keep covered on low heat.
- 6
Salsa
Stir 3/4 cup salsa briefly and taste; if desired, adjust with a squeeze of lime. Set aside for assembly or serve extra on the side (chips & salsa are extra).
Assembly & Toppings
- 7
Warm tortillas
Warm 4 large flour tortillas until pliable: either wrap in a damp towel and microwave 20-30 seconds, or heat each 20-30 seconds per side in a dry skillet with 1 tsp oil for a light char. Keep tortillas covered to stay warm.
- 8
Build burritos
Lay a warmed tortilla flat. Spread about 1/4 cup warm refried beans down the center. Top with about 1/4 cup of cilantro-lime rice, then add a portion of flaked tilapia (roughly 3-4 oz per burrito). Spoon 2 tablespoons salsa over the fish. Add a small handful (~1/2 cup) shredded lettuce and 1/4 cup shredded cheese. Add a dollop (~2 tbsp) sour cream or crema and any optional garnishes like avocado or pickled jalapeños.
- 9
Roll burritos
Fold the sides of the tortilla in, then roll tightly from the bottom up to enclose filling. Place seam-side down on the skillet for 1 minute per side over medium heat to seal and crisp slightly, if desired.
- 10
Serve
Cut burritos in half if preferred, serve with lime wedges and extra salsa on the side. Note chips & salsa are an extra side and not included in the recipe quantities above.