Fun and Easy Fish Stick Burritos

Easy Fish Stick Burritos | The Weary Chef #mexicanfood

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.)

Easy Fish Stick Burritos | The Weary Chef #mexicanfood

On a large tortilla, spread beans and rice, and top with 4-5 baked fish sticks. Squeeze lime juice over the fish.

Easy Fish Stick Burritos | The Weary Chef #mexicanfood

Top with your desired toppings. In my case, this was finely shredded cabbage, fresh salsa, and sliced avocado.

Easy Fish Stick Burritos | The Weary Chef #mexicanfood

Do your best to roll all that goodness into a sealed package. I fold in the ends, fold up the bottom, and then fold over the top while squeezing the contents inside.

Easy Fish Stick Burritos | The Weary Chef #mexicanfood

Since I’m not that great at getting my burrito to stay rolled, I wrap the end in foil to keep it together and make it easier to eat. Dig in!

Fun and Easy Fish Stick Burritos
Cook time
Total time
Fish sticks aren't just for kids' plates anymore. You will love these authentic-tasting fish burritos!
Recipe type: Main
Cuisine: Mexican
Serves: 4
  • 4 burrito-sized tortillas
  • 16-20 frozen fish sticks (I used the reduced-fat ones from Trader Joe's)
  • 1 batch of black beans and rice (or used boxed Spanish rice mixed with a can of black beans, drained and rinsed)
  • 1 lime, quartered
  • 2 c. finely shredded cabbage
  • 1 c. fresh salsa
  • 1 avocado, sliced
  1. Prepare black beans and rice (click for recipe).
  2. Meanwhile, bake fish sticks according to package directions until crispy.
  3. Spread about ½ c. of beans and rice in the center of each tortilla. Arrange 4-5 fish sticks over the rice, and squeeze juice of ¼ lime over the fish.
  4. Spread ½ c. cabbage, ¼ c. salsa, and a few slices of avocado over the fish. (These amounts should be adjusted to taste of course!)
  5. Do your best to fold and roll the tortilla into a burrito. You can wrap the end with foil to hold it together and make it easier to eat. Enjoy!
Weary Chef's Notes:
You will have leftover beans and rice. This is a good thing! They are perfect reheated and eaten on their own, or make more burritos tomorrow :)
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  1. dabigragu says

    These were great. Tried them with beer battered cod of which we had on hand.
    Your recipe was a hit for our Mexican party, everybody loved them! We also added your Lemon Drop Cocktails…muy bueno!

    • Andi says

      Thank you so much! This seriously made my night! I love this burrito recipe and am very happy to hear that you liked it too. I’m also pretty fond of lemon drops ;) Thank you again for your comment, and I hope you will keep in touch!


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