You will love this Southern California-style Fish Burritos Recipe! Besides being absolutely delicious, Fish Burritos are so easy to prepare. Crunchy on the outside and tender on the inside, your favorite fish fillets will be taken to a whole new level when smothered with flavor-packed Chimichurri Slaw, tangy Lime Crema, cheese, and salsa!
I'm sure by now most people have heard of Fish Tacos, made popular by chains like Rubio's. However, a Fish Burritos Recipe might sound a bit weird to some people. Don't toss the idea out the door just yet!
Fish Burritos are amazing and one of my favorite items to order from taco shops in Southern California, more specifically, San Diego.
Since I can't get them in Montana, I had to come up with my own recipe. This recipe has been in the making for years now. I first came up with it in San Diego using Crunchy Breaded Tilapia fillets from Southwinds Foods. Sadly, I haven't been able to find them in Montana. If you can get your hands on some, definitely use them, otherwise, use your favorite breaded white fish fillets.
Why This Recipe Works
As mentioned above, for the sake of convenience, we're using breaded or beer-battered fish fillets. For a healthier option, you can use grilled fish fillets instead. You would expect the fish to be the star of the show when it comes to a Fish Burritos Recipe, am I right? Not so in this recipe.
While the spicy Chimichurri Slaw is to die for, the Spicy Lime Crema, cheese, and salsa really put it over the top!
Don't let the few extra steps it takes to prepare the toppings scare you. Trust me, the small amount of effort involved in preparing them is well worth it!
What you Need for This Recipe
Ingredient Notes and Substitutions
- Fish — Breaded Tilapia is my favorite fish to use in this recipe. However, you can use beer-battered fish or your favorite fish fillets instead.
- Flour Tortillas — If at all possible, use large flour tortillas, 12" or larger. They're the best for making burritos and won't split or leak from being over-stuffed.
- Coleslaw — You may be tempted to replace my Chimichurri Slaw with ordinary slaw. I strongly recommend that you don't skip this part of the recipe. Chimichurri adds a ton of flavor!
- Cheese — I like to use shredded cheddar or a Mexican cheese blend, but feel free to substitute with what you have available.
- Hot Sauce — Use your favorite hot sauce, Mexican Salsa, or both.
How to Make This Recipe
Step 1 | Make Chimichurri Sauce
Begin by preparing the Chimichurri Sauce. Either make ½ the recipe or make the full recipe and use the remaining chimichurri sauce over grilled chicken, lamb chops, or steaks.
Step 2 | Prepare Spicy Lime Crema
Set aside two tablespoons of sour cream to slather onto the tortillas. Mix the remaining Crema ingredients into a small bowl until thoroughly combined. Transfer to a squeeze bottle and store in the refrigerator until needed. The sauce can be thinned with a small amount of water or cream, if necessary.
Step 3 | Make Chimichurri Slaw
Shred or slice cabbage and add to a bowl. Top with cubed avocado, chopped onion, and cilantro. Add the juice of half of a lime, salt, and Chimichurri sauce. Mix gently to blend the flavors.
Step 4 | Cook the Tilapia
Line a baking sheet with foil and spray with non-stick cooking spray. Place the frozen fillets on the tray and lightly spray with oil. Bake according to the package directions.
Alternatively, you can try grilling, frying, or air frying the fish. If you opt to fry the fish, be sure to drain it on paper towels after frying it.
Step 5 | Assemble the Burritos
Step 1: Warm and slightly char a flour tortilla over the flame on both sides. This not only refreshes the tortilla, but it makes it more pliable and improves the flavor.
Tip: Watch the tortillas carefully so that they do not burn. If you don't have a gas stove, you can heat them in a hot cast-iron skillet or Comal (sponsored link).
Step 2: Top each tortilla with one tablespoon of sour cream, then divide the chimichurri slaw, fish fillets, shredded cheese, crema, and salsa between the two burritos.
Step 3: Fold the sides inwards over the filling, then fold the bottom over the filling as you roll up to completely enclose the ingredients.
Enjoy this Fish Burritos Recipe with Spicy Mexican Pickled Carrots, Roasted Salsa, and chips.
Recipe FAQs
Any breaded mild-tasting fish works great, especially Tilapia. The fish can be deep-fried, air-fried, or baked for a healthier option.
The following ingredients are usually found in this California classic:
• Fried breaded fish
• Mexican shredded cheese
• Cabbage, onions, and cilantro
• Sour Cream or crema
• Guacamole
• Pico de gallo and or hot sauce
The white sauce that's usually found in seafood burritos and tacos is called Mexican Crema. Although there are various recipes, some ingredients include buttermilk, cream, half and half, yogurt, sour cream, mayonnaise, lime juice, and salt.
Pro Tips
- Some people like to add Mexican rice to their burritos. I've never liked rice in my burritos. If anything, I would serve Mexican Rice on the side.
- To make a mild version of this recipe, leave out the Serrano peppers in the Chimichurri sauce, and the hot sauce in the Mexican Crema. You can also use mild salsa, or prepare some pico de gallo with diced tomatoes, garlic, red onion, and chopped cilantro. Add a pinch of salt and a squeeze of lime and you're done.
- If you prefer, you can use Queso Fresco or Cotija cheese instead of shredded Mexican cheese.Â
- To make Fish Tacos instead, simply replace the large flour tortillas with corn tortillas. Serve with creamy cilantro lime sauce.
- This recipe is best when freshly prepared. Although leftovers will be ok for a day or two, the fish will no longer be crisp and the slaw mixture will be wilted.
- This recipe does not freeze well.
Related Recipes
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Crispy Tilapia Fish Burritos
Ingredients
Spicy Lime Crema
- 2 tbs mayonnaise
- ¼ cup sour cream (divided)
- ½ medium lime (juiced)
- 2 teaspoon hot sauce
- 1 clove garlic (crushed)
- ¼ teaspoon salt
Chimichurri Slaw
- 1½ cups shredded cabbage
- 1 medium avocado (cubed)
- 2 tablespoon red onion
- 2 tablespoon chopped cilantro
- ½ lime (juiced)
- ¼ teaspoon salt
- 3 tablespoon chimichurri (recipe)
Other Ingredients
- 2 Breaded Crunchy Tilapia Fillets
- 2 large flour tortillas
- ½ cup shredded cheddar cheese
Instructions
Make Chimichurri Sauce
- Begin by preparing the Chimichurri Sauce. Either make ½ the recipe or make the full recipe and use the remaining chimichurri sauce over grilled chicken, lamb chops, or steaks.Â
Prepare Spicy Lime Crema
- Set aside two tablespoons of sour cream to slather onto the tortillas. Mix the remaining Crema ingredients into a small bowl until thoroughly combined. Transfer to a squeeze bottle and store in the refrigerator until needed. The sauce can be thinned with a small amount of water or cream, if necessary.
Make Chimichurri Slaw
- Shred or slice cabbage and add to a bowl. Top with cubed avocado, chopped onion, and cilantro. Add the juice of half of a lime, salt, and Chimichurri sauce. Mix gently to blend the flavors.
Cook the Tilapia
- Line a baking sheet with foil and spray with non-stick cooking spray. Place the frozen fillets on the tray and lightly spray with oil. Bake according to the package directions. Alternatively, you can try grilling, frying, or air frying the fish. If you opt to fry the fish, be sure to drain it on paper towels after frying it.
Assemble the Burritos
- Warm and slightly char a flour tortilla over the flame on both sides. This not only refreshes the tortilla, but it makes it more pliable and improves the flavor.
- Top each tortilla with one tablespoon of sour cream, then divide the chimichurri slaw, fish fillets, shredded cheese, crema, and salsa between the two burritos.
- Fold the sides inwards over the filling, then fold the bottom over the filling as you roll up to completely enclose the ingredients.
- Enjoy with some Spicy Mexican Pickled Carrots, Roasted Salsa, and chips.
Notes
- Some people like to add Mexican rice to their burritos. I've never liked rice in my burritos. If anything, I would serve Mexican Rice on the side.
- To make a mild version of this recipe, leave out the Serrano peppers in the Chimichurri sauce, and the hot sauce in the Mexican Crema. You can also use mild salsa, or prepare some pico de gallo with diced tomatoes, garlic, red onion, and chopped cilantro. Add a pinch of salt and a squeeze of lime and you're done.
- If you prefer, you can use Queso Fresco or Cotija cheese instead of shredded Mexican cheese.Â
- To make Fish Tacos instead, simply replace the large flour tortillas with corn tortillas.
- This recipe is best when freshly prepared. Although leftovers will be ok for a day or two, the fish will no longer be crisp and the slaw mixture will be wilted.
- This recipe does not freeze well.
Mili says
Great recipe! I used to worry about the quality of fish burrito depends on how good the fish and how to fry them (I am not good at fried food); but those ingredients are just great combination with fish in a burrito.
I made rice and beans on the side.
Hilda Sterner says
Thank you, Mili. I agree that in this case, the extras are everything! Take care!