Grilled fish taco burrito bowls are the perfect weeknight meal. They are a fun twist on Taco Tuesday! These grilled fish taco burrito bowls are a must-make recipe this summer!
Hello there, friends! How is your week going so far? I don’t know about you guys, but I was basically ready for the weekend on Monday. It’s so hard to stay focused when it’s so nice and warm outside!
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!
Grilled Fish Taco Burrito Bowls
Servings:
4 burrito bowlsNutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!
14 Responses
This recipe makes me so happy! Seriously. We love grilling in the summertime, too, and while it’s a little too warm for us to be eating outdoors (unless it’s beneath a patio and/or with lots of fans), we’d totally enjoy these burrito bowls. Indoor/outdoor food is the best!
What a fun idea for a dinner. My husband and I grill all of the time. In the summer, it is just too hot to use the oven a lot of days :-)
This is a perfect addition to Taco Tuesday! These tacos look so delicious!
These are gorgeous! And I’m obsessed with this idea! I haven’t seen anyone else do burrito bowls with fish. If I knew how to turn our grill on, I’d totally be making these today!
Everything you need in a Burrito Bowl! This looks perfect for a Taco Tuesday!
We grill almost nightly in the summer – I love this easy idea.
A fish taco bowl is genius! These have got to happen asap!
A great idea! A firm fleshed fish broken up in the usual “Taco Salad” recipe instead of ground beef or sausage. Makes Great sense to me. I use a Taco Salad Bowl form and spray it with nonstick spray, then baked. Add these ingredients with the Pale Ale and maybe something else on the side for a Great Main dish. Making it as a Taco sounds good as well, soft or crisp tortilla. I should have thought of this myself, but thanks for doing it for me!
Do you still estimate that these are 990 calories each?
I’ve made these several times and obviously they are a hit! Thank you for the amazing recipe!