Catfish Out of Water

I have several pre-existing meals in my refrigerator right now. I am a big proponent of making one big meal or a bunch of little meals and then repurposing them all week! That way I always have homemade food to eat. While I don't actually have to cook every single day. This week I have Blackened Tilapia, Avocado Dip, Salsa w/ Avocado, Cucumber, & Tomatoes. With so much of that fitting perfectly well into a Latin American-inspired dish, it's no wonder that I have ended up with a Tilapia burrito today!

Fish tacos are conventionally a thing. I don't know why you necessarily see them less in burrito form. Perhaps it's out of fear of overkooking them? I do tend to heat all of my ingredients inside of the burrito for about 15 minutes to heat throughout. But this is less of an issue for tilapia, which holds up quite well for fish, and when making something individually for yourself or your friends and family. Trying to keep fish fresh and at the right temperature is much easier at home than for dozens or hundreds of people!

So, I'm all here today for adding fresh fruit and vegetable salsa and tilapia together for an absolutely delectable burrito.

Gallery

Variations of Tilapia Burrito

Seafood burritos are kind of classic. I wouldn't necessarily call them the most "traditional" of recipes. But they are in the culinary lexicon. If nothing else, seafood tacos are incredibly common in the United States in our own version of "Tex Mex." Although I am less concerned about making specific recipes as I am about making something delicious? And seafood burritos are one of my absolute favorites! Whether it's tilapia or salmon, they make a common appearance in my burrito routine.

Burrito w/ Quinoa, Salmon, & Avocado Dip

Pinto Beans, Quinoa, & Blackened Tilapia Burrito

Burrito w/ Wine Poached Salmon & Saffron Rice

Burrito w/ Blackened Tilapia & Avocado Salsa

This Tilapia Burrito turns a Blackened Tilapia Salad, fresh avocado salsa, and avocado and Greek yogurt dip into a delectable burrito. It's a fun fusion of Latin American and Mediterranean-inspired flavor profiles. I have a tendency to turn absolutely anything and everything that I make into a burrito as a way to utilize leftovers in a fun and interesting new way. Especially since all of the recipes work incredibly well in burrito form with an extra dollop of hot sauce.

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Cook Time 15 minutes mins

Total Time 15 minutes mins

Course Main Course

Cuisine American, Mexican

Servings 1 serving

Equipment

• Skillet w/ Lid (Preferably Cast Iron)
• Stovetop

Ingredients

  

Avocado Salsa

• 1 cucumber diced
• 1/4 red onion diced
• 2 tomatoes diced
• 1 clove garlic minced
• 1 serrano minced
• 1 lime juiced
• 2 tbsp. apple cider vinegar
• dash salt
• dash pepper
• 1 avocado diced

Blackened Tilapia

• 1 filet tilapia
• dash salt
• dash pepper
• 1 tsp. cayenne pepper
• 1 tsp. coriander
• 1 tsp. cumin
• 1 tsp. smoked paprika
• dash salt
• dash pepper

Avocado Dip

• 2 avocados
• 2 cloves garlic
• 2 limes juiced
• 1/2 c. Greek yogurt
• 1 ½ tbsp. tahini
• 2 tbsp. olive oil
• dash salt
• dash pepper

Burrito

• 1/2 fillet blackened tilapia
• 1/4 c. avocado salsa
• 1 tortilla shell
• splash water
• dollop avocado dip (or sour cream, optional)
• dollop hot sauce (optional)

Instructions

 

Prepare Ingredients

• Cooking Blackened Tilapia takes about 15 minutes from start to finish. I consider it one of the easier filets of fish to cook. It looks much more impressive than it is skill-wise and is a great quick and easy fish to toss together.
• Salsa w/ Avocado, Cucumber, & Tomatoes is a quick and easy recipe to throw together. It's a fresh salsa and only requires mixing all of the ingredients together in a large bowl. It takes all of 5 minutes!
• I also topped this burrito with Avocado Dip w/ Greek Yogurt, Tahini, & Lime. This is entirely optional. You can easily substitute sour cream or omit it entirely for a more vegan recipe. Although this avocado dip is my new favorite thing and I highly recommend giving it a try. It's kind of a mix between hummus and guacamole. And is absolutely delicious!

Cook Tortilla

• Preheat the pan on medium-high. If you aren't using cast iron, make sure to lightly oil the pan to prevent sticking.
• Wet both sides of the tortilla and add to the preheated pan. Cook for 4-6 minutes, or until the bottom begins to brown.
• Remove the tortilla from heat and turn the stove off. Add toppings and fold the burrito.
• Turn the stove back up to medium and add the tortilla to the skillet immediately, before it preheats. Cook for about 4 minutes, or until the bottom begins to brown. Rotate until all sides are cooked.

  The first side will likely take longer to cook than the subsequent sides, which may toast in as little as 2 minutes. Adjust the temperature if it's cooking too quickly and burning or too slowly and cracking.
• Top with avocado dip and hot sauce of choice. I like to use Greek yogurt because it's oftentimes healthier than sour cream and this new avocado dip that I'm obsessed with is fantastic. Omit or substitute with a vegan alternative for an entirely animal-product free recipe.
• Serve immediately. You can reheat burritos by lightly wetting them and reheating, but they are never quite the same as they are fresh!

Tips, Tricks, & Notes

• For a more in-depth article on burritos, check out my article on The Fundamentals of Making Burritos. I highly suggest using cast iron and there is precise temperature that works best for cooking at that may vary slightly depending on your stovetop and type of skillet. If you're having trouble rolling the burrito without cracking, there are solutions for this as well!