Chipotle Mahi Mahi Burrito Bowls w/ Coconut Lime Rice + Strawberry-Mango Salsa. - Half Baked Harvest
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Ingredients

  • 1 pound wild-caught skin on, Mahi Mahi
  • 4 tablespoons olive oil
  • 2 whole chipotle chiles finely minced
  • 2 cloves garlic minced or grated
  • 1 tablespoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt + pepper
  • 1/4 teaspoon onion powder
  • a pinch of salt and pepper
  • 1 1/2 cup uncooked jasmine or basmati rice
  • 1 cup light canned coconut milk
  • 2 cups coconut water or water
  • 2 tablespoons chopped fresh cilantro
  • 1 lime juiced
  • 1/2 teaspoon salt
  • 3 tablespoons unsweetened flaked coconut
  • 1 tablespoon coconut oil
  • 1 medium size ripe mango peeled, pitted + diced
  • 1 1/2 cups strawberries chopped
  • 1/4 cup fresh cilantro chopped
  • 1 jalapeño seeded + chopped
  • pinch of cayenne pepper
  • pinch of salt
  • 4 [tortilla bowls | https://www.halfbakedharvest.com/crockpot-carnitas-tortilla-burrito-bowl/]
  • 4 cups shredded lettuce
  • 1 1/4 cups cooked black beans
  • 2 ears of corn on the cob [grilled corn | https://www.halfbakedharvest.com/exactly-how-i-grill-my-corn-chipotle-lime-and-cotija-cheese-butter/] kernels removed from ears
  • 1 cup guacamole
  • greek yogurt or sour cream
  • shredded cheddar + crumbled cajita cheese
  • fresh cilantro

Instructions

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