Fish burritos are the perfect party food! Especially if you have a ton of fish and lots of people to feed. All you need is four ingredients: flour tortillas, marinaded fresh fish, fresh cabbage, and a tasty homemade Mexican white sauce. How do I know this? I just fed a bunch of hungry tournament anglers and they love it!
Specifically, I made sixty fish burritos for sixty fishermen at the 3rd Annual James Lebowitz tournament in La Jolla, California. A huge hit, and yet so simple to make. The hungry contestants were amazed. Especially since the burritos were made on the spot. Just to save some time, the Mexican white sauce was made the night before.
If you end up with a bunch of yellowtail collars, like we did at the tournament, try my Asian Umani Grilled Collar recipe. Insanely good and simple.
Yellowtail Fish Burritos (makes 6 - 8 burritos)
Remember, these burritos can be frozen and consumed at a later time, like your next fishing trip!
3 pounds yellowtail fillets
8 large flour tortillas, warmed
6 green onions, finely chopped
½ cup of fresh mint, finely chopped
2 limes juiced
1 small can of pickled jalapenos & carrots with pickling juice
2 pickled jalapenos finely chopped
½ cup of pickled jalapeno pickling juice
2 fresh jalapenos, roasted/charred, then finely chopped
2 cups of Mexican Crema, or thick sour cream
1 cup soy sauce
1 cup vegetable oil
1 cabbage thinly sliced
Fish Burrito Mexican White Sauce
1. In a mixing bowl, start adding the green onions, mint, roasted jalapenos, pickled jalapenos, pickled jalapeno juice, the juice of one lime, pinch of salt, and the Mexican crema. Then, mix throughly, and remember, taste for balance between cream and vinegar, and saltiness. Once you're satisfied, refrigerate until needed.
Marinade for the Fillets
2. Now, in a mixing bowl, make the marinade for the yellowtail fillets. Start by adding the soy sauce, veggie oil, and the juice of 1 lime and mix. Next, pour into container or plastic bag. Then, place the fillets in the plastic bag and keep the fillets immersed in the marinade for a maximum time of 1 hour.
Make the Fish Burritos
3. Start by preheating your grill to 450-500F. Lay your yellowtail fillets on the grill and cook 2-3 minutes per side. With a fork or a small knife, split the yellowtail fillets open to inspect for doneness. Start looking for a complete turning to white inside the thickest part of the fillet. Shred the fillets, once they're off the grill. Finally, store the cooked fish into a container with a lid. This will keep your fish warm and ready for use.
4. Now is the time to heat each tortilla. Usually, I use one of two ways, either over the stove top or in a mircowave oven.
5. Begin by assembling the burritos by spooning a portion of the shredded fish in the middle of the burrito. Next, place a hand full of sliced cabbage on the fish. Finally, top off with a liberal amount of the Mexican white sauce.
Now, create the burrito by grabbing the bottom portion of the flour tortilla and begin rolling, then pulling in the sides towards the center. Then, continue to roll until you've completed the burrito. Without a doubt, you're gonna love these burritos!
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KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶 ➤ Large 10.5-quart Aluminum Soup Pot w/Lid http://amzn.to/2CJLAfy ➤ Orange Citrus Juicer/Squeezer
http://amzn.to/2E0vs9N ➤ Ex-Large Bamboo Cutting Board 18"x14" http://amzn.to/2EXy1uL ➤ 12-inch Chef's Knife
http://amzn.to/2CnQuyw ➤ Wusthof Pro Cook’s Knife 12-inch
http://amzn.to/2CCoOGg ➤ Whisk set 12",10", 8.5"
http://amzn.to/2CCaySf ➤ 10-qt Rubbermaid Cooler
http://amzn.to/2GVJQ5m ➤ Weber Gas Grill
PHOTOGRAPHY EQUIPMENT USED 🎥
➤ Canon EOS 70D Food Photography & Video
➤ GoPro HERO4 Black