Grilled Salmon Burrito (Copycat Dos Coyotes Fish Burritos)
Flaky, charbroiled fish, creamy queso-like sauce, corny rice, melty cheddar, and flavorful salsa verde are all wrapped up in a tortilla to make these Dos Coyotes Copycat Salmon Burritos. If you're in the market for a deeply satisfying meal, look no further. These grilled fish burritos are easily one of my favorites!
Ingredients
Rice Fixins
- 1 tablespoon Oil of Choice
- 1 medium Onion chopped
- 5 cloves Garlic minced
- 1 C Long Grain White Rice
- 1.75 C Vegetable or Chicken Stock, or Water
- 1 Bay Leaf
- 1 teaspoon Dried Oregano
- 2 teaspoon TJ's Vegan Chicken-less Seasoning Salt
- 1 can Kernel Corn drained
White (or Yellow) Sauce, which is verging on queso...
- 2 tablespoon Butter
- 2 tablespoon AP Flour
- 1 C Veggie or Chicken Stock, or Water
- 2 oz Cream Cheese (or Neuchfatel)
- ¼ C Greek Yogurt (or Sour Cream)
- 1 can Fire Roasted Diced Green Peppers
- Cayenne Powder to taste
- 1 teaspoon TJ's Everything but the Elote Seasoning Blend or a homemade blend
- 1 teaspoon Chicken Salt or Chicken/Vegetable Bouillon Powder
- ½ teaspoon Garlic Powder
- ½ teaspoon Coriander Powder
- ½ Lime juiced
- ¼ C Fresh Cilantro
Salmon Fillets
- 2 Salmon Fillets
- 1 drizzle Oil of Choice
- ¼ teaspoon Dried Oregano
- ½ teaspoon Garlic Powder
- ¼ teaspoon Cumin Powder
- Salt and Pepper to taste
To Plate
- 2 Tortillas
- Cheddar Cheese grated, enough to cover tortilla within ¼ inch of border
- TJ's Hatch Valley Salsa to taste
- TJ's Jalapeno Sauce optional, to taste. If you prefer your food on the mild side, omit.
Instructions
- In a medium-sized saucepan, heat oil and sauté onion and garlic.When onion is beginning to soften, add in rice. Stir to coat and lightly toast rice. Pour everything into an oven-safe baking dish before adding in chicken stock, veggie stock or water, bay leaf, dried oregano, chicken salt, and corn. Cover tightly with foil, then bake at 425F for 25 minutes.
- In the same medium saucepan, make a roux over medium heat using melted butter and adding AP flour. Simply stir the flour around in the butter until it’s golden brown and smells nutty. Slowly whisk in chicken stock, veggie stock or water. The roux will tighten up at first, so make sure to thoroughly and consistently keep whisking until all liquid is absorbed. Let simmer for 2-3 minutes until thickened slightly. Then add in cream cheese, Greek yogurt (or sour cream), fire roasted diced green peppers, Cayenne powder to taste, TJ’s Everything But the Elote Seasoning Salt, TJ’s Vegan Chicken-less Seasoning Salt, garlic powder, coriander powder, fresh cilantro and lime juice.
- On a foil or parchment lined cookie sheet (for easy clean up if you're broiling) spray with non-stick spray and put your salmon fillets skin side down. Season with, olive oil, salt and pepper, garlic powder, cumin & oregano.To grill: heat grill to high, then brush grates with oil. Place fish skinless side down first to get that yummy charbroil. DON'T MOVE FISH ONCE IT HITS THE GRILL UNTIL YOU ARE READY TO FLIP. Close lid and cook 1-3 minutes, then flip and cook another 3-5 minutes until done.To broil: Broil at 500F for 15-18 minutes skin side down, or until the fish flakes easily.
- In a sauté pan large enough for your tortilla, or on a griddle, heat a glug of oil till shimmering. Add a tortilla and coat with cheddar cheese to within ¼ inch of the edge. Leave on until cheese is fully melted (and if you're using taco sized shells, until the tortilla starts to become golden and a little crispy.Assemble by layering special rice, white sauce, salmon, salsa verde, and jalapeño sauce (if using). If your tortilla is large enough to turn into a burrito, do that by folding it up and tossing it back in your pan to lightly crisp up the edges and seal it shut. Enjoy!
Notes
Optional Variations
- Mahi Mahi Burrito - This is usually my second choice if Dos is out of salmon.
- Tilapia Burrito - Flaky white tilapia is inexpensive and nearly always in my freezer.
- Shrimp Burrito - You'll want about 6 large shrimp for each burrito. I suggest cooking them with their shells on for the best flavor, then removing them when you're done.
- Make It Gluten-Free - Omit the tortilla and turn your fish burrito into a salmon burrito bowl instead. Also, make sure to swap in a cup-for-cup gluten-free flour blend in the cheese sauce.
- Make It Dairy-Free - Swap in your favorite plant-based cheeses and Greek yogurt substitutes.
- Add Guacamole - Our avocados haven't been great lately, so I omitted this from my interpretation of the Dos Coyotes fish burritos. That said, one avocado mashed up with a few shakes of vinegary hot sauce like Cholula and a sprinkling of kosher salt is an excellent and flavorful addition.
- To cut back on dishes, use the same saucepan for the rice and white queso sauce. You don't need to wash it between uses; simply wipe out any remaining grains of rice with a paper towel.
- Scan for pinbones by running your fingers across the top, skinless side of your fish fillets. If you find any, yank them out with a pair of kitchen tweezers.
- Double the rice and cheese sauce. If you do, you'll have enough to make a whole new casserole the next night. The recipe for my Mexican-Inspired Broccoli Chicken Rice Hotdish is lurking under the first recipe card. 🤓
- Save the liquid from your canned corn and use it to treat your doggies to a sweet snack, or use it for corn chowder!
- Remove salmon skins and feed them to your four-legged friends as a nice little treat to keep their coats nice and shiny!
Nutrition
Calories: 1149kcalCarbohydrates: 132gProtein: 55gFat: 45gSaturated Fat: 17gPolyunsaturated Fat: 9gMonounsaturated Fat: 15gTrans Fat: 0.5gCholesterol: 153mgSodium: 5401mgPotassium: 1578mgFiber: 9gSugar: 13gVitamin A: 1611IUVitamin C: 33mgCalcium: 258mgIron: 7mg
Tried this recipe?Let us know how it was!