These easy blackened mahi mahi burrito bowls are the perfect summer meal. They’re healthy, satifying and packed with delicious flavors.
These blackened mahi mahi burrito bowls are my new go to dinner! The flavors are great during the summer. I had a lot of mahi mahi in my freezer and wanted to make something other than fish tacos with it. So, I decided a deconstructed burrito bowl sounded so good. You can really customize these bowls to fit your cravings or dietary needs. I used Right Rice Spanish rice. However, basmati rice, brown rice, regular white rice, quinoa, cauliflower rice would all work. The jalapeño sauce is a must! It’s creamy and has the perfect kick.
In addition to the blackened mahi mahi, rice and jalapeño sauce, we have some other components to these bowls! Pickled red onions, pico de gallo, black beans, and avocado are all delicious toppings for this recipe. You can make your own pico de gallo very easily or buy it pre-made in most grocery stores.
How to make pickled red onions:
Thinly slice a red onion and add the slices to a jar. In a small sauce pan add 3/4 cup apple cider vinegar, 1 tbsp honey or sugar and 1 tsp salt. Bring to a simmer then pour the mixture into the jar with the onion slices. Top with some peppercorns or fresh cracked pepper. I’ll sometimes add water to make more liquid if need be. Cover and refrigerate for at least an hour but overnight is preferable!
Other recipes you will love:
- Cheesy gordita crunch tacos
- Trader Joe’s Cuban inspired shrimp bowls
- Easy enchilada casserole
- Slow-cooker pepita salsa chicken tacos
- Hot Mexican street corn dip
I hope you enjoy these blackened mahi mahi burrito bowls! They’d sure go great with a homemade margarita or ice cold beer.Print
1 jalapeño, cut into small chunks, seeds removed if you want it less spicy
1/2 cup cilantro leaves
1/3 cup sour cream
Juice of 1/2 a lime
3 tbsp olive oil
1 clove garlic
salt to taste
Blackened Mahi Mahi
2 mahi mahi filets. cut into 3 x 1 inch strips
2 tsp chili powder
2 tsp ground cumin
1 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp onion powder
1 tsp salt
1/4 tsp ground pepper
2 tbsp olive oil
Juice of 1/2 a lime
2 cups cooked rice of choice, I used Spanish right rice
Pickled red onions to taste
1 cup pico de gallo
1 (16 oz) can black beans, drained and rinsed
1 avocado, thinly sliced
In a food processor or blender add the jalapeño, cilantro leaves, sour cream, juice of 1/2 a lime, 3 tbsp olive oil, garlic and salt to taste.
Blend until smooth. Cover and refrigerate until ready to use.
In a small mixing bowl combine chili powder, ground cumin, garlic powder, smoked paprika, onion powder, salt and pepper.
Pat dry the mahi mahi fillets and rub the seasoning on both sides of the fish.
Add the olive oil to a skillet over medium high heat.
Once heated, add the fish and cook for 3-4 minutes per side or until the fish is cooked through. Cook time will depend on how thick the filets are.
Remove mahi mahi from heat and squeeze with lime juice.
Assemble the burrito bowls by evenly distributing rice between 4 bowls. Add blackened mahi mahi, pickled red onions, pice de gallo, black beans, avocado and lime wedges.
Serve with jalapeño sauce. As well as your favorite hot sauce if desired.