Crispy Tilapia Fish Burritos

fish burrito and lime slices on a blue plate

5 from 16 votes

Easy to prepare Fish Burritos, using frozen breaded tilapia. Don't let the frozen part put you off, these burritos taste as good if not better than your favorite Mexican joint!

Prep Time20

Cook Time20

Total Time40

Course: dinner, lunch

Cuisine: Mexican

Servings: servings

Calories: 707kcal

Author: Hilda Sterner

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.

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.
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.

Nutrition