These Easy Fish Stick Burritos remind me of how many foods were new to me when I moved from Mississippi to San Francisco 15 years ago. (Yikes, I’m getting old!) I didn’t know what an avocado or mango was; I had never had the nerve to try sushi; and my Mexican food had been limited to ground beef burritos and cheese enchiladas. Our first apartment was walking distance from an awesome, authentic taqueria. It was my first experience ordering a custom burrito made in front of me, and I had to watch my fellow diners to learn how to tackle that gigantic, foil-wrapped beauty. At first I shied away from guacamole (what was wrong with me!?), and the fish and shrimp burrito options sounded downright strange. Thank goodness I got over that because fish was born to be in a burrito! Now I seek out seafood in my Mexican food, and often fish tacos and burritos ordered out have crispy, fried fish inside. I’m not one to fry foods at home, but I realized that I had fish sticks in my freezer that could fit the bill. These filling, healthy fish stick burritos are so easy to max and rival some taquerias I’ve tried. I hope you enjoy this recipe as much as we did! (Full recipe is below the step-by-step photos.)
About Andi Gleeson
Andi Gleeson is the author of The Weary Chef, a friendly recipe blog focusing on quick and easy dinner recipes. She is a mom of two wild little boys in San Francisco. Her obsessions are Target, glitter nail polish, and Mexican food.
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