If you grew up in Southern California, you know that Mexican food is a way of life. I find that many of my own recipes are based on flavors deeply rooted in Mexican cuisine. So, let me tell you about one of our absolute favorite dinners around here inspired by many trips to la taquería. Mahi Mahi Burritos.
They are ridiculously good...filled with a creamy, citrusy, spicy kick. And the best part is, they're super easy to make and you can even use frozen fish, making it a seasonally and economically friendly dish.
If using frozen fish, thaw slightly and cut it up into strips while its still a bit frozen (its much easier to cut that way) If your fish is fresh, just cut it very carefully to avoid falling apart.
Meanwhile, prepare the sauce and other trimmings for the burritos.
Mahi Mahi Burritos
1-1 1/2 lbs. Mahi Mahi (this makes about 4 burritos)
1/4 C olive oil
juice of 1 whole lime
juice of 1/2 an orange
1 tsp. dried oregano
1 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. black pepper
salt to taste
1 Bag shredded cabbage
about 1/2 C tomatoes, cut up
1 can Black Beans
Your favorite mexican style cheese
1 Ripe Avocado
Chipotle Lime Mayonnaise (recipe below)
Your favorite red salsa
Large Flour tortillas
Chipotle Lime Mayonnaise:
1/4 C mayonnaise
1/4 C sour cream
1 Chipotle Chile in Adobo
juice of 1 whole lime
In a shallow dish, combine oil, juice of 1 lime, and herbs through pepper. Slice fish and add to the marinade, coating all sides. Cover and set aside or in the fridge for at least 30 minutes. If you refrigerate it, be sure to take it out at least 20 minutes before you grill it, your fish/meat should not be super cold when you put it on the grill.
In a food processor or blender, mix all ingredients for the chipotle lime mayonnaise. Set aside. You can easily double this recipe, leftovers can be kept in the fridge for more burritos, tacos or salad.
Drain and rinse black beans. In a small saucepan, heat over medium low until hot.
Preheat a grill pan or BBQ to medium high. Be sure to oil the pan or grates using a papertowel or pastry brush (before it gets too hot!). Using tongs, place each piece of Mahi Mahi on the grill and cook for about 3-4 minutes per side. Fish is done when it is opaque throughout, flakes apart easily and has nice golden brown grill marks. Remove from the grill and place in foil to keep warm. Meanwhile, heat the tortillas either in the microwave for about 20 seconds, on the grill, or rolled up in foil in a warm oven.
To assemble the burritos:
Lay out a tortilla. Spoon 1-2 T of Chipotle Lime Mayonnaise in the center of the tortilla in a long strip. Follow with a tsp. of red salsa (optional). Then, scoop a spoonful of black beans along the strip of sauce. Cover with cheese. Place 2 or 3 pieces of Mahi Mahi next to the beans and then 2 strips of avocado on top of that. Finish with a handful of cabbage and a few tomatoes.
Fold in the shorter sides of your burrito, and then roll it up.
*A note on burritos - Less is more! Do not overstuff your burritos or the tortillas will tear and you will be sad. It is better to put small, equal amounts of everything to maintain a good shape and size, rather than try and put lots of ingredients inside.
And that's it! I love using whatever is leftover of the fish, cabbage, beans and chipotle mayonnaise to make a cold salad for lunch the next day. Yum!