If you love the light and fresh flavours of fish tacos, then you are going to love this easy Salmon Burrito recipe. Flakes of spicy grilled Mexican salmon on top of a crunchy avocado salad, all wrapped up in a tortilla with a creamy coriander sauce. A tasty dish to feed a crowd.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Although fish burritos might not be something you usually see, we love added some Mexican seasoned salmon to burritos for a light and fresh meal. All your favourite Mexican flavours, but with salmon.
If you are looking for some other burrito recipes to try, then why not try our Freezer Friendly Breakfast Burrito, Bean Burrito or Vegan Burrito Bowl.
Jump to:
Why You Will Love It
- Something new for Mexican night - bored of the same tacos and burrito all the time? This salmon burrito makes a nice change.
- Easy to adapt - Feel free to adapt it with your favourite vegetables and Mexican toppings.
- Light and fresh - The perfect meal for salmon.
- A great way to eat salmon - If you are trying to get more fish in your diet, then these burritos are an easy way to do it,
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Salmon - We used fillets of Scottish salmon, as that is our favourite. If you are put off cooking fish because you think it is too complicated, this is an easy place to start.
- Mexican seasoning - We have included how we make our own Mexican seasoning. However, you could use a good quality store bought one if you prefer. Making your own means you can make it as spicy or as mild as you like.
- Avocado - Try to look for avocados that give a bit to a gentle squeeze. But you don't want one that it too soft, as it will be over ripe.
- Lettuce - This adds some crunch. We used romaine, but you could use iceberg or little gem.
- Tomatoes - You can either use cherry tomatoes or cut a plum tomato into smaller chunks.
- Lime - This adds a real freshness to the whole salad. You might need more or less, depending on how juicy your lime is.
- Spring onions (scallions) - This adds some extra crunch to the salad. You could swap them for shallots.
- Yogurt - This mixed in with the avocado makes a really creamy dressing. Use low fat to reduce the calories.
- Coriander (cilantro) - It wouldn't be a Mexican dish without fresh coriander would it. I know that not everyone likes it, so you could like it out.
- Tortilla wraps - We used flour tortillas for this Mexican salmon recipe, as we find that they fold better than corn tortillas.
More ingredient substitutions and variations can be found in the recipe card.
How to Make salmon Burritos
- Step 1: Sprinkle the Mexican seasoning on the salmon fillets.
- Step 2: Put the salmon fillets under the grill for 10 minutes until cooked.
- Step 3: In a large bowl, add the lettuce, avocado, tomato, lime juice, salt and pepper and mix well.
- Step 4: In a small food processor, blend the yogurt and coriander together.
- Step 5: Spread the creamy coriander sauce on the tortillas.
- Step 6: Top with the salad. Flake the salmon and put on top of the salad. Wrap into a burrito and serve.
Fish Burrito
We have always been a fan of fish tacos, but it was only when I spent some time in Southern California that I discovered a love of salmon burritos.
The salmon was always grilled to perfection and the burritos were packed with a crunchy salad that a variation of a lettuce, avocado and tomato combo.
One of the best parts of the salmon burrito for me was the creamy coriander sauce that usually came with it. Sometimes it had a kick of chilli in it and other times it was a nice cooling sauce. But I always got extra for dipping.
Mexican Seasoning
You could save your self some time by buying a packed of Mexican seasoning, or you could make up a big batch yourself and keep it in a jar for future recipes. Use our Fajita Seasoning Recipe.
Serving Suggestions
Some time of salsa is a must. Why not try our Restaurant Style Salsa or Pico de Gallo. If you want something a little different, then try our Pineapple Salsa or Mango Salsa.
Now you are going to need something to scoop up all that salsa. Why not try our Air Fryer Tortilla Chips or Baked Tortilla Chips.
Dannii's Top Tips
- You could make these salmon burritos a little more filling by adding some cooked brown rice or roasted sweet potato.
- Add some spice to the creamy coriander sauce by blending some chipotle with it.
- We don't tend to eat fish with cheese, but some crumbled feta would be really good with this.
- Give these burritos a veggie boost by adding some roasted vegetables to the salad mix.
- You could swap the salmon for a white fish or prawns, or use chicken or tofu instead.
Frequently Asked Questions
We find that stilton and goats cheese go really well with salmon, although they aren't cheeses that you would traditionally find in a burrito. You could add some feta or cheddar, but this really doesn't need any cheese.
If you have any burritos left over, then they would store in the fridge, wrapped up and in an air tight container, until the next day. However, they are best eaten fresh.
Wrapping a burrito is an art, so if you don't fancy having this filling in a burrito, you could make it for fish tacos instead. Or, if you prefer to eat your meals with a knife and fork, then you could make this into a burrito bowl and save yourself some mess.
If salmon isn't your thing, the you can swap it for a white fish like cod or prawns/shrimp, or use chicken or tofu instead.
More Salmon Recipes
If you've tried this salmon burrito recipe, then let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - You can use the hashtag #hungryhealthyhappy too.
Recipe
Salmon Burritos
Ingredients
- 240 g (8.5 oz) Salmon fillets
- 2 tablespoon (2 tablespoon) Fajita seasoning
- 1 Avocado - diced
- 2 (2) Little gem lettuce - chopped
- 2 Tomatoes - diced
- 1 (1) Lime - (juice only)
- 2 Spring onion (Scallion) - diced
- 1 pinch (1 pinch) Sea salt and ground black pepper
- 4 tablespoon Plain yogurt
- 75 g (0.33 cups) Fresh coriander (cilantro)
- 2 Tortilla wraps
Instructions
- Sprinkle 2 tablespoon Fajita seasoning onto 240 g Salmon fillets and then put the salmon fillets under the grill for 10 minutes until cooked.
- In a large bowl, add 2 Little gem lettuce, 1 Avocado, 2 Tomatoes, juice of 1 Lime, 1 pinch Sea salt and ground black pepper and mix well.
- In a food processor, blend 4 tablespoon Plain yogurt and 75 g Fresh coriander (cilantro) together.
- Spread the creamy coriander sauce on 2 Tortilla wraps.
- Top with the salad and 2 Spring onion (Scallion).
- Flake the salmon and put on top of the salad.
- Wrap into a burrito and serve.
Recipe Tips
- You could make these salmon burritos a little more filling by adding some cooked brown rice or roasted sweet potato.
- Add some spice to the creamy coriander sauce by blending some chipotle with it.
- We don't tend to eat fish with cheese, but some crumbled feta would be really good with this.
- Give these burritos a veggie boost by adding some roasted vegetables to the salad mix.
- You could swap the salmon for a white fish or prawns, or use chicken or tofu instead.
Nutritional Information
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Lisa says
Totally Frankensteined it but easier - used ordinary wholegrain wraps microwaved singularly for 20 secs each. One small can pink salmon, drained & flaked with fork. Added about 3 tblspns Coles Mexican spice mix to salmon & microwaved for 1 minute to heat. Salad was 1 tiny single serve Edgell can of bean snack mix, chopped 1/4 green hydroponic lettuce, 1 chopped green spring onion & then mixed 1/4 of stirred yoghurt with dried coriander through the salad. Really lovely. Made 2 burritos & very filling. Definitely a keeper & saved recipe. Thankyou.
Dannii Martin says
So glad you enjoyed it and thanks for sharing your variations too.
Miranda says
Thank you for all your recipes. This is another great one.
Sara says
Beautiful! I love fish in Mexican food.
Jo says
I wish I didn't already have dinner planned. This is on the list for the weekend though, I love anything with salmon in it. Thanks for the recipe Danni
Judy says
You are so creative with your mexican recipes. Beats Old El Paso in a box any day!
Kathy says
That looks delicious. Your mango salsa went down really well in our house, so I love that you have posted something else that I can put it in. I even had it on toast the other day :)