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–+ servings

Wahoo Fish Burrito with Pineapple Salsa

Posh Journal
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dinner, Lunch
Cuisine Mexican
Servings 2 -3

Ingredients
 

  • 4 Wahoo Fillets, or Marlin Tuna
  • 1 teaspoon ground cumin powder
  • 1 teaspoon ground coriander
  • 2 teaspoons chipotle ancho or acho chile powder
  • 3 cloves garlic, minced
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • black pepper to taste
  • 2 tablespoons olive oil
  • 1 cup fresh/frozen corn kernels
  • 1 cup cooked white/brown rice
  • 1 cup cooked drained black beans, unsalted
  • tablespoons optional : 2 chipotle peppers, finely chopped
  • 2 ripe hass avocados
  • 1 medium red onion, thinly sliced
  • fresh cilantro

Instructions
 

  • In a small bowl, combine the ancho powder, cumin, coriander, ancho powder, garlic, garlic powder, salt, pepper, olive oil and stir to mix. Rub the fish with the spices and put in the refrigerator for at least 30 minutes
  • Preheat the grill and cook the fish for about 3-4 minutes per side.
  • Heat up the tortilla according to packaging.
  • Assemble the burrito by adding rice, chopped chipotle peppers, salad, black beans, fish and avocado.
  • serve with La Victoria pineapple salsa. Enjoy!!
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