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Fish Burrito Bowls
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5 from 8 votes

Fish Burrito Bowls


For the Fish:

  • ¼ cup avocado oil
  • 2 cloves garlic minced
  • 1 tsp garlic powder
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • 1 ½ tsp kosher salt
  • 1 tsp black pepper
  • 2 lbs Mahi-Mahi or Halibut skin removed and cut into 2 inch pieces

For the Cilantro-Lime Rice:

  • 2 tbsp avocado oil
  • ¼ cup finely diced yellow onion
  • 2 cloves garlic minced
  • 1 tsp kosher salt
  • 1 cup uncooked white basmati rice
  • 1.5 cups vegetable broth
  • ¼ cup finely chopped cilantro leaves
  • 2 tbsp lime juice

For the Black Beans:

  • 1 [15-ounce] can black beans
  • ½ tsp ground cumin
  • ½ tsp dried oregano
  • 1 tbsp lime juice

For the Avocado Salad:

  • 2 avocados peeled, pitted and cubed
  • 1 cup halved cherry tomatoes
  • ¼ red onion thinly sliced
  • 2 cloves garlic minced
  • 1 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tbsp lime juice
  • Kosher salt to taste
  • Black pepper to taste

Optional, for serving:

  • Freshly chopped cilantro
  • 1 lime cut into wedges
  • Hot sauce


Marinate the Fish:

  • In a large bowl or air tight container, whisk together the avocado oil, garlic, garlic powder, cumin, smoked paprika, salt and pepper until well combined. Add the halibut and gently toss to coat. Set aside to marinate for at least 15 minutes or, alternatively, you can cover and refrigerate to allow to marinate for up to 4 hours.
  • Make the Cilantro-Lime Rice:
  • In a medium saucepan, heat the oil over medium heat. Add the onion, garlic, and salt and cook, stirring, until softened, about 3 minutes. Add the rice and continue to cook, stirring, until the rice is lightly toasted and fragrant, 3 to 4 minutes. Pour in the broth and bring to a boil. Once boiling, reduce the heat to a light simmer, cover, and cook for 15 minutes. Remove from the heat and leave covered to continue to steam for 10 minutes.
  • Stir in the cilantro and lime when ready to serve.

Meanwhile, Make the Beans:

  • Heat a small saucepan over medium-low heat. Add the black beans, cumin, dried oregano and lime juice and stir to combine. Let the beans warm up while you prepare the avocado salad, stirring occasionally.

For the Avocado Salad:

  • In a medium bowl, combine the avocado, cherry tomatoes, onion, garlic, olive oil, lemon and lime juice and gently toss until well combined. Add salt and pepper, to taste. Set aside.

Cook the Fish:

  • Heat a large skillet over medium-high heat. When hot, place the fish in a single layer, you will like need to do this in 2 patches so that you do not overcrowd the skillet, and cook until golden brown on each side and just cooked through, about 3 minutes one each side. Transfer the cooked fish to a plate.

Build the Bowls:

  • I like to set out the rice, beans, cooked fish, avocado salad, cilantro, lime and hot sauce at the table and serve dinner family style-- where everyone can build their own bowl!