Grilled fish taco burrito bowls

How to Make Fish Tacos

Paired with a Pale Ale Grilled fish taco burrito bowls are the perfect weeknight meal. They are a fun twist on Taco Tuesday! These burrito bowls have layer upon layers of deliciousness. A combination of cilantro lime rice, grilled mahi mahi, fruit salsa, and mashed avocado sits in a perfectly crisp and homemade tortilla bowl.

One great thing about food is that you can enjoy it inside or outside, and Zach and I have been doing a ton of eating outside. If you haven't noticed, my summer-themed recipes have kind of gone through the roof. It is by far my favorite seasonal trend, and I think most of this is because of all of the grilling.

It is a rare occasion when Zach and I don't grill. There's just that certain flavor that a charcoal grill gives your food, and it's so addicting. Most recently, we made this grilled fish. We have continued to make it all spring, and will probably continue to make it all summer long. What I love about this grilled fish is how diverse it is to serve. It's great by itself with a side salad or perfect in a taco. I love it most in these grilled fish taco burrito bowls however. These burrito bowls cram all of my favorite summer flavors into one. They are so refreshing, yet satisfying. They are perfect for outdoor dining!

I hope you guys enjoy these grilled fish taco burrito bowls as much as we do! Pair them with a pale ale. A pale ale will really highlight those fruity notes and tone down the spice! Enjoy!


Tortilla Bowls

  • 4 8-inch round flour tortillas
  • nonstick spray
  • salt and black pepper
  • Grilled Fish
  • 4 fish filets of choice, skin removed (I used Mahi Mahi)
  • 1 shallot
  • 2 cloves of garlic
  • 1 jalapeno, seeded and stemmed
  • 2 tablespoons olive oil
  • 1 tablespoon hot sauce
  • 1 tablespoon chipotle chili powder
  • 1 teaspoon ground cumin
  • salt and black pepper

Fruit Salsa

  • 1 large mango, peeled, pitted and diced small
  • 1 cup strawberries, diced
  • 1 large peach, pitted and diced small
  • 1 jalapeno pepper, seeded, stemmed and minced
  • 1/4 cup diced red onion
  • 1/4 cup chopped cilantro
  • 1 teaspoon lime juice
  • salt and black pepper

Cilantro Lime Rice

  • 1 cup uncooked rice, cooked per manufacturer's instructions
  • 1/4 cup fresh cilantro (plus extra for garnish)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon lime zest
  • salt and black pepper

Fish Taco Burrito Bowls

  • 4 tortilla bowls
  • cilantro lime rice
  • 4 grilled fish filets, cut into pieces
  • 4 cups chopped romaine lettuce
  • fruit salsa
  • 2 avocados, mashed with salt and black pepper
  • sour cream
  • chopped cilantro


Tortilla Bowls

  1. Preheat your oven to 400 degrees F. Have 2-4 oven safe bowls ready and place them upside down on a baking sheet. If you only have 2 oven safe bowls, you will need to do this in batches. Spray each tortilla on one side with the nonstick spray. Sprinkle with salt and black pepper, and place them sprayed side down on the upside down bowls. Press to form around the bowl slightly. They won't exactly stick, but they will start to take shape. Place the tortillas in the oven and bake for 12-15 minutes or until brown and crispy. Remove from heat, and remove the tortillas carefully from the bowls. Set aside, and repeat if needed.

Grilled Fish

  1. In the bowl of your food processor, combine the shallot, garlic and jalapeno. Pulse until the mixture is pureed. Add the mixture to a large and shallow dish. Whisk in the olive oil, hot sauce, chipotle chili powder, cumin, and a generous amount of salt and black pepper. Add the fish to the dish and flip to coat. Let marinate while you prepare the rest of your ingredients. Once marinated, preheat your grill over medium high heat. Add the fish to the grill and cook for about 3-4 minutes on each side, or until cooked through. Remove from heat and set aside.

Fruit Salsa

  1. In a medium bowl, combine the mango, strawberries, peach, red onion, cilantro, lime juice, and a dash of salt and black pepper. Toss to combine and set aside.

Cilantro Lime Rice

  1. Prepare your rice by combining cooked rice, cilantro, lime juice, lime zest and a dash of salt and pepper. Set aside.
  2. To assemble your bowls, layer each bowl with the cilantro lime rice. Top with chopped lettuce, fruit salsa, grilled fish, avocado, sour cream and sprinkle with fresh cilantro. Enjoy immediately!

The post Grilled Fish Taco Burrito Bowls appeared first on Cooking and Beer.

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