Featured Recipe- Fish Burrito with Spicy Avocado Sauce

Beans are a big no-no for me.  I love them, but they hate me and turned out to be a major factor in the stomach aches I used to get daily.  But I still love Mexican food, so I really wanted to come up with a recipe for a burrito that does not use beans, cheese and rice as the filler.  I really don’t understand why you need rice in a burrito, it’s already surrounded by a carb, why do you need more?  So I created this recipe to fulfill my desire for burritos while still fitting into my healthy lifestyle.  This is appropriate if you a doing nutritional cleansing and are on Strict 30 and if you remove the tortilla and assemble the ingredients in a bowl, it’s Whole 30 compliant.  In fact you could substitute the fish for chicken if you’re not a fish fan.  If you are a Vegan you can take out the fish and replace them with mushrooms.

Fish Burrito with a Spicy Avocado Sauce

fish burrito


1lb.                         Cod or other whitefish1 medium

1                             Yellow Onion

1 ½ TBSP             Olive Oil (divided)

12 oz                      container of pearl cauliflower (riced works too)

1                              orange bell pepper

3 cups                   shredded cabbage or Cole Slaw

4 each                   brown rice tortillas (omit if Whole 30, serve in a bowl on top of cabbage)

1 tsp                      cumin

½ tsp                    coriander

1 tsp                      chili powder

½ tsp                     paprika

1 tsp                      garlic powder


Spicy Avocado Sauce

1                              avocado

¼ c                          chopped cilantro

1                              jalapeno, chopped, seeds removed (or leave for spicier sauce)

¼ c                          light coconut milk

3                              green onions

2 TBSP                   lime juice

½ tsp                    Himalayan salt

½ tsp                    black pepper


prep for fish burrito


Rub fish with ½ TBSP of olive oil and sprinkle with salt and pepper. Wrap filet in aluminum foil and seal around the edges.  Preheat oven to 350 degrees and cook for 15 minutes.  Break up into small pieces once it is cooked.

In the meantime heat a large sauté pan to medium and add the remaining 1 TBSP of olive oil. Add onions and bell pepper and sauté for approx. 8 to 10 minutes or until the onions get slightly browned.  Add the pearled cauliflower and cook for an additional 5 minutes until cauliflower is cooked but still has a little crunch. Add the cumin, chili powder, paprika and garlic and cook for an additional minute.

While the cauliflower mixture is cooking, combine the 7 ingredients listed under the Spicy Avocado Sauce in a blender or food processor and blend well. If the sauce is too thick add additional small amounts of light coconut milk until you achieve the desired consistency.

Warm the rice tortillas until they are pliable and easier to fold. On the center of the tortilla place ¼ of the fish along with approx. ½ to ¾ cup of cauliflower mixture, a handful of cabbage and pour on the spicy avocado sauce, fold into a burrito and serve.

302 calories, 9 g fat, 20g protein, 37g carbs, 4 g sugar

Strict 30 approved, Whole 30 approved (without tortilla)

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