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Chipotle Mahi Mahi Burrito Bowls with Coconut Cilantro Lime Rice + Spicy Strawberry-Mango Salsa

Tieghan, Half Baked Harvest
  • 45 minutes
  • Serves 4

INGREDIENTS

1 lb

Mahi mahi, wild-caught skin on

1 1/4 cups

Black beans, cooked

2

Chipotle chiles, whole

1

Cilantro, fresh

6 tbsp

Coriander, fresh

2 cloves

Garlic

1

Jalapeno

4 cups

Lettuce

2

Lime

1

Mango, medium size ripe pitted

1/4 tsp

Onion powder

1 1/2 cups

Strawberries

1 cup

Coconut milk, light canned

1 cup

Guacamole

1 1/2 cups

Jasmine or basmati rice

1 pinch

Cayenne pepper

1 tsp

Chili powder

1 tbsp

Paprika, smoked

1/2 tsp

Salt

1 pinch

Salt

1/2 tsp

Salt + pepper

1 pinch

Salt and pepper

1 tbsp

Coconut oil

4 tbsp

Olive oil

3 tbsp

Coconut, unsweetened flaked

1 tsp

Cumin

1

Cheddar + crumbled cajita cheese

1

Greek yogurt or sour cream

2 cups

Coconut water