Fish Burrito Bowl Recipe: Cilantro-Lime Rice and Avocado

Fish Burrito Bowls

Ingredients

For the Fish

• 1/4 cup avocado oil
• 2 cloves garlic, minced
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 1/2 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
• 1/4 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1 cup uncooked white basmati rice
• 1.5 cups vegetable broth
• 1/4 cup finely chopped cilantro leaves
• 2 tbsp lime juice

For the Black Beans

• 1 (15-ounce) can black beans, drained and rinsed
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 1 tbsp lime juice

For the Avocado Salad

• 2 avocados, peeled, pitted and cubed
• 1 cup halved cherry tomatoes
• 1/4 red onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tbsp lime juice
• Kosher salt and black pepper, to taste

Optional for Serving

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

Instructions

Marinate the Fish

1. In a large bowl or airtight container, whisk together avocado oil, minced garlic, garlic powder, cumin, smoked paprika, salt, and pepper. Add the fish pieces and gently toss to coat.
2. Let the fish marinate at room temperature for at least 15 minutes. If you prefer, cover and refrigerate for up to 4 hours to deepen the flavors.

Make the Cilantro-Lime Rice

1. Heat 2 tablespoons of avocado oil in a medium saucepan over medium heat. Add the diced onion, minced garlic, and salt, and cook, stirring, until the onion softens, about 3 minutes.
2. Add the basmati rice and cook, stirring, until rice is lightly toasted and fragrant, about 3–4 minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce heat to a gentle simmer, cover, and cook for 15 minutes. Remove from heat and keep covered for an additional 10 minutes to steam.
4. Fluff the rice and stir in the chopped cilantro and lime juice just before serving.

Prepare the Black Beans

1. In a small saucepan over medium-low heat, combine drained black beans, ground cumin, dried oregano, and lime juice. Warm through, stirring occasionally. Keep on low heat until ready to serve.

Make the Avocado Salad

1. In a medium bowl, combine cubed avocado, halved cherry tomatoes, sliced red onion, minced garlic, olive oil, lemon juice, and lime juice. Gently toss to combine.
2. Season with salt and pepper to taste. Set aside until serving.

Cook the Fish

1. Heat a large skillet over medium-high heat until hot. Add the marinated fish in a single layer—work in batches if necessary to avoid crowding the pan.
2. Cook the fish until golden brown and just cooked through, about 3 minutes per side, depending on thickness. Transfer cooked pieces to a plate and keep warm.

Build the Bowls

1. Arrange the cilantro-lime rice, warm black beans, cooked fish, and avocado salad in separate bowls or serving dishes.
2. Set out fresh cilantro, lime wedges, and hot sauce so diners can customize their bowls. Serve family-style so everyone can assemble their own creation.

Tips, Variations, and Storage

These bowls are highly customizable. Swap the fish for shrimp or grilled chicken if you prefer, or use brown rice or quinoa for a whole-grain option. For a smoky heat, add a pinch of chipotle powder to the fish marinade. If you want a creamier topping, stir a little plain yogurt or sour cream with lime juice and chopped cilantro for a quick sauce.

To save time, make the rice and beans ahead of time and reheat before serving. Leftovers store well in airtight containers in the refrigerator for up to 3 days; keep the avocado salad separate and assemble bowls just before serving to maintain texture and freshness.

Nutrition Note

Nutrition information can vary depending on ingredient brands and portion sizes. The ingredients here focus on lean protein, healthy fats from avocado and oil, and fresh herbs and citrus for bright flavor.

Additional Info

Author: Alex Snodgrass