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Grilled Fish Taco Burrito Bowls

You will need small oven-safe bowls for this recipe.
Prep Time30 mins
Cook Time35 mins
Total Time55 mins
Servings: 4 burrito bowls

Ingredients

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 to rtilla 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

Instructions

Tortilla Bowls

  • 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

  • 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

  • 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

  • Prepare your rice by combining cooked rice, cilantro, lime juice, lime zest and a dash of salt and pepper. Set aside.
  • 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!