Chipotle Lime Fish Burrito Bowls

• 1 lb white fish fillets, cut into chunks
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 2 tablespoons fresh lime juice
• 1 teaspoon chipotle chili pepper in adobo sauce, finely chopped
• 2 cups cooked white rice
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Steps

1. 1 Heat olive oil in a large skillet over medium-high heat.
2. 2 Season fish with cumin, smoked paprika, chili powder, salt, and pepper.
3. 3 Cook fish for 3-4 minutes per side until opaque and flaky.
4. 4 Stir in lime juice and chipotle chili, cook for 1 more minute.
5. 5 Divide rice among four bowls.
6. 6 Top each with black beans, corn, and cooked fish.
7. 7 Garnish with avocado and cilantro.
8. 8 Serve with lime wedges on the side.

Equipment

• Large skillet
• Cutting board
• Chef's knife

Variations

• Add shredded lettuce or diced tomatoes for crunch.
• Swap white rice for cauliflower rice for a low-carb option.

Substitutions

• Substitute cod with tilapia or any firm white fish.
• Use fresh lime juice or a high-quality bottled lime juice.

Pairings

• Serve with a refreshing cucumber agua fresca or a classic margarita.

Nutrition

Tips

• For extra spice, add more chipotle chili.
• If you prefer a softer texture, steam the fish instead of pan-frying.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave.

Freezing: Freezes well for up to 1 month without avocado. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Pair with a fresh mango salsa or a side of warm tortillas.

FAQ