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California Fish Burrito recipe combines the freshness of Southern California with the classic flavors of Baja fish tacos, wrapped in warm flour tortillas and topped with a spicy green sauce, that goes great on everything 

PREP:

15 minutes mins

TOTAL:

SERVES:

4

JUMP TO RECIPE

Whenever I’m craving a meal that’s both quick and packed with flavor, I turn to this California fish burrito recipe. 

Inspired by the vibrant food scene of San Diego and Baja California, this dish is perfect for those busy weeknights when you want something delicious without spending hours in the kitchen. 

The Blackstone griddle adds that perfect char to the fish, making these burritos an instant hit in my household, and is a great way to keep the house cool during dinner time. 

And, my kids love them! Especially when they see the fried fish fillets turn golden brown on the griddle.

This recipe combines the freshness of Southern California with the classic flavors of Baja fish tacos, wrapped in warm flour tortillas and topped with a spicy green sauce, that goes great on everything from a good fish taco recipe to chicken saltados!

Equipment Needed

To make the best California fish burrito, you’ll need:

• Blackstone griddle: Ideal for grilling the fish and achieving that perfect sear. The Blackstone 36 Inch Outdoor Flat Top Gas Grill Griddle Station is a fantastic choice for its ample cooking space and consistent heat distribution.
• Blender: For making the green sauce to a smooth, creamy consistency. I love my Nutribullet Blender for this task.
• Mixing bowls: Essential for preparing the slaw and marinating the fish. The Pyrex 3-Piece Glass Mixing Bowl Set is durable and versatile.
• Knife and cutting board: For chopping vegetables and fish. A sharp chef’s knife like the Dalstrong Knives and a good wood cutting board work best.
• Aluminum foil: For wrapping the burritos, making them easy to handle and perfect for on-the-go meals. Reynolds Wrap Aluminum Foil is a reliable choice.

Ingredients Needed

For The Green Sauce

This is a spicy green aji inspired sauce, that WE LOVE in our home. I make it all the time especially during the summer. You’re going to love it so make sure you’re stocked up on the following: 

• Mexican grilling onions (green parts only): These are like green onions’ bigger, cooler cousins. If you can’t find them, regular green onions work too, but the Mexican ones give a richer flavor.
  • Tip: Look for firm, bright green stalks without any wilting or yellowing. Store them in the fridge wrapped in a damp paper towel.
• Cilantro: Fresh cilantro leaves adds a bright, citrusy note to the sauce.
  • Tip: Choose cilantro with vibrant green leaves and avoid any that are yellowing. Store in the fridge with the stems in a glass of water and a plastic bag over the leaves. Think of it as a little spa day for your herbs.
• Garlic: Fresh garlic cloves are way more potent and flavorful than the pre-minced stuff.
  • Tip: Look for firm cloves with unbroken skin. Avoid any that are sprouting or feel soft. Trust me, your taste buds will thank you.
• Mexican crema: This adds a tangy creaminess to the sauce. If you can’t find it, sour cream will do, but Mexican crema has a smoother texture.
  • Tip: Check the dairy section of your grocery store or a specialty Mexican market. It’s worth the hunt.
• Mayo: Regular or light mayo works fine. Go for a good quality mayo for a richer taste.
  • Tip: Look for mayo made with real eggs and without too many additives. Because nobody likes a fake, even in mayo.
• Lemon juice: Freshly squeezed lemon juice is where it’s at.
  • Tip: Roll the lemon on the counter before juicing to get more juice out. Choose lemons that are firm but give slightly when squeezed. It’s like a mini workout for your citrus.
• Serrano pepper: Adjust according to your spice preference. For a milder sauce, remove the seeds and membranes.
  • Tip: Choose peppers that are firm and free from blemishes. Serrano peppers are hotter than jalapeños, so proceed with caution if you’re not into the heat.
• Salt & cumin to taste: Start with a pinch and adjust as needed. Freshly ground cumin adds a warm, earthy flavor.
  • Tip: Toast whole cumin seeds in a dry pan and grind them yourself for the freshest flavor. Your taste buds will do a happy dance.

Cabbage Slaw

This red cabbage slaw is so easy to make. It’s bright, vibrant and perfect for a fish taco or burrito. 

• Shredded cabbage: Red or green cabbage works, but I prefer red for this recipe for color. Fresh and crisp cabbage will give the slaw a great crunch.
  • Tip: Look for heads of cabbage that are dense and feel heavy for their size. Avoid any with wilted or damaged leaves. Think of it as picking the MVP of cabbages.
• Oil: Olive or vegetable oil. Olive oil adds a richer flavor, while vegetable oil is more neutral.
  • Tip: Go with a good quality extra virgin olive oil for the best flavor if choosing olive oil. It’s like the VIP of oils.
• Lime juice: Freshly squeezed lime juice adds a tangy kick that brightens up the slaw.
  • Tip: Roll the lime on the counter before juicing to get the most juice out. Every drop counts!
• Mexican grilling onions (white part): Finely chopped for a mild onion flavor.
  • Tip: These onions have a sweet and mild flavor that enhances the slaw. If unavailable, green onions can be substituted. No harm, no foul.
• Cilantro: Chopped, for an extra burst of freshness.
  • Tip: Follow the same selection and storage tips as for the cilantro in the green sauce. Treat your cilantro right, and it’ll return the favor.
• Dash of SPG (Salt, Pepper, Garlic mix): Adjust to taste. Make your own mix with equal parts salt, pepper, and garlic powder.
  • Tip: Use freshly ground black pepper and garlic powder for the best flavor. It’s the little things that make a big difference.

For the California Style Burrito

Traditionally a San Diego style California burrito has Pico de Gallo and french fries. You can add these if you want, but we’re going the Baja fish burrito style and adding slaw and my twist with a green sauce.

• Tortillas: Large flour tortillas. Look for ones that are soft and pliable for the best results for a giant burrito.
  • Tip: Warm the tortillas before assembling the burritos to make them more pliable and prevent them from tearing. A little warmth goes a long way.
• Fish fillets: White fish like tilapia fillet is my go to. Fresh fillets with a firm texture work best.
  • Tip: Choose fish that is fresh, with no fishy smell and firm flesh that springs back when touched. Your nose knows.
• Cooked rice: White or brown rice, as preferred. Fluffy and well-cooked.
  • Tip: Use day-old rice for the best texture, as it will be less sticky and easier to handle. It’s like rice 2.0.
• Cooked beans: Black or pinto beans. Seasoned with a bit of salt.
  • Tip: For extra flavor, cook the beans with a bay leaf, garlic, and a bit of onion. A little seasoning goes a long way.
• Grilled Mexican grilling onions: These add a smoky flavor and a bit of sweetness.
  • Tip: Grill the onions until they are slightly charred for the best flavor. Char is where it’s at.
• Shredded cheese: Cheddar cheese or a Mexican blend. Meltable and flavorful.
  • Tip: Shred your own cheese instead of using pre-shredded for better meltability and flavor. Your burritos will thank you.

How to make a California Fish Burrito

Let’s make these mouthwatering California Fish Burritos with Spicy Green Sauce in a few simple steps.

Make the Green Sauce

1. Gather Ingredients: Mexican grilling onions (green parts only), cilantro, garlic, Mexican crema, mayo, lemon juice, serrano pepper, salt, and cumin.
2. Blend It Up: In a blender, combine the green parts of the Mexican grilling onions, cilantro, garlic, Mexican crema, mayo, lemon juice, and serrano pepper. Add salt and cumin to taste. Blend until smooth.
   • Tip: If the sauce is too thick, add a splash of water or more lemon juice to thin it out. Too thin? add a little more mayo or Mexican crema. 
3. Set Aside: Reserve a few spoonfuls for marinating your fish and keep the rest for the burritos. Chill in the fridge.

Prepare the Cabbage Slaw

1. Shred Cabbage: Use a sharp knife or mandoline to finely shred the cabbage.
2. Mix Slaw: In a large bowl, combine the shredded cabbage, olive or vegetable oil, a squeeze of lime juice, and finely chopped white parts of the Mexican grilling onions.
3. Add Cilantro: Toss in chopped cilantro.
4. Season: Add a dash of SPG (Salt, Pepper, Garlic mix) to taste.
5. Chill: Mix well and let it sit in the fridge.

Grill the Green Onions and Fish

1. Preheat Griddle: Heat your Blackstone griddle to medium-high heat. Add a bit of oil to prevent sticking.
2. Grill Onions: Grill the green parts of the Mexican grilling onions for about 10 minutes until they soften and char slightly.
3. Prepare Fish: Lightly coat the fish fillets with oil, season with salt, and brush on some green sauce.
4. Grill Tilapia Filet: Grill the fish until browned and easily flakes with a fork, about 3-4 minutes per side.
5. Chop Fish: Once cooked, chop the fish into bite-sized pieces.

Assemble the Burritos

1. Warm Tortillas: Warm tortillas on the griddle for a few seconds on each side until pliable.
2. Layer Ingredients: Lay a warm tortilla flat and layer with rice, beans, chopped fish, cabbage slaw, grilled onions, shredded cheese, and a drizzle of green sauce.
3. Roll Burritos: Fold in the sides, then roll up from the bottom, tucking in the filling. Wrap in foil to keep warm. 
4. Toast Burritos: Toast each side of the burrito for a little extra texture and color
5. Serve: Slice in half and serve with extra green sauce on the side

​If you’re making these burritos to go, serve the sauce on the side, if not add the sauce inside the burrito and serve with a little extra!

Frequently Asked Questions

California Fish Burrito Variation Ideas: 

This is only the start of ideas for this California burrito recipe. Here some other ideas I recommend to make this your own recipe: 

1. Chicken Burrito:

• Swap out the fish for grilled chicken breasts. Marinate the chicken in some of the green sauce for extra flavor, then grill it until nicely charred. Chop into bite-sized pieces and assemble the burrito as usual. It takes the same amount of time to “marinate” the chicken, to keep this a quick weeknight meal!

2. Fish Stick Burrito:​

• For a quick and kid-friendly option, use frozen fish sticks. Cook them according to the package instructions, then add them to your burrito with all the other fixings. It’s a fun twist that kids will love!
  • Want a more adult method? Fry fish in some beer batter! 

3. Tater Tot Burrito:

• If you’re into the crispy fries in a burrito idea, try a layer of crispy tater tots to your burrito for an extra crunchy texture. You can use them alongside the fish or as a replacement for the rice and beans. It’s a hearty, satisfying option.

4. Burrito Bowls:

• Skip the tortilla and make a burrito bowl instead. Layer rice, beans, fish, cabbage slaw, grilled onions, and cheese in a bowl. Drizzle with green sauce and top with your favorite extras like avocado slices or pico de gallo or spicy pickled onions. It’s a lighter, gluten-free option that’s just as delicious.

5. Spicy Shrimp Burrito:

• Replace the fish with spicy grilled shrimp. Marinate the shrimp in some of the green sauce and a bit of extra chili powder for a kick. Grill until cooked through and assemble the burrito with the usual ingredients.

California Fish Burrito With Spicy Green Sauce

Course: Dinner

Cuisine: Mexican

Keyword: Fish Burrito, Green Sauce

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Servings: 4 people

Calories: 625kcal

California Fish Burrito recipe combines the freshness of Southern California with the classic flavors of Baja fish tacos, wrapped in warm flour tortillas and topped with a spicy green sauce, that goes great on everything 

Print Recipe

Equipment

• Blackstone griddle
• Blender
• Mixing bowls
• Knife and cutting board
• Aluminum Foil

Ingredients

Green Sauce:

• 3 mexican grilling onions substitute: green onions
• 1 cup cilantro
• 2 cloves garlic
• 1/2 cup Mexican crema
• 1/4 cup mayonnaise
• 1 lemon juiced
• 1 serrano pepper
• Salt & cumin to taste

Cabbage Slaw:

• 2 cups cabbage shredded
• 2 tablespoons olive oil
• 1 lime juiced
• 1 green onion white part
• 1/4 cup cilantro
• 1 tsp SPG Salt, Pepper, Garlic mix

Burrito Assembly:

• 4 tortillas
• 1 pound tilapia fillets
• Prepared cabbage slaw
• 1 cup cooked rice
• 1 cup cooked beans
• Grilled green onions
• 1 cup shredded cheese
• Prepared green sauce

Instructions

Green Sauce:

• In a blender, combine the green parts of the green onions, cilantro, garlic, Mexican crema, mayo, lemon juice, and serrano pepper.
• Season with salt and cumin.
• Blend until completely smooth.
• Set aside a few spoonful’s for marinating your protein and keep the rest for the burritos.

Cabbage Slaw:

• In a mixing bowl, combine shredded cabbage, oil, lime juice, and finely chopped white part of the green onion.
• Add 1/4 cup of chopped cilantro.
• Season with a dash of SPG.
• Mix well and let it sit in the fridge.

Grilled Green Onions and Fish:

• Preheat a flattop grill and add some oil.
• Grill the remaining green onions for about 10 minutes until they soften.
• Lightly coat the fish with a little oil and season with salt.
• Apply some of the prepared green sauce to the fish.
• Place the fish on the grill and cook until nicely browned and easy to release from the grill.
• Chop the grilled fish into bite-sized pieces.

Burrito Assembly:

• Warm up the tortillas.
• Assemble each burrito by layering rice, beans, chopped fish, cabbage slaw, grilled green onions, shredded cheese, and a drizzle of the green sauce.
• Wrap each burrito in foil for easy handling.

Nutrition

Calories: 625kcal | Carbohydrates: 45g | Protein: 38g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 100mg | Sodium: 678mg | Potassium: 711mg | Fiber: 7g | Sugar: 6g | Vitamin A: 773IU | Vitamin C: 36mg | Calcium: 297mg | Iron: 3mg