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Vegan Fish Burrito

The perfect hearty, fresh, and easy to make burrito that you can enjoy all summer long.


1 package of Gardein F'sh Filets, prepared

Large Burrito size Flour Tortillas

2 cups of Coleslaw Cabbage Mix

1 cup of diced cucumbers

2 avocados, sliced

1 bunch of cilantro, roughly chopped

3/4 cup of Vegan Ranch

2 chipotle pepper sin adobo sauce

1/4 cup of lime juice

1 tbsp maple syrup

2 tbsp of red wine vinegar

Pinch of garlic salt

3-4 sweet mini peppers, sliced


Prepare your Fish Filets according to directions

Once cooked cut in half lengthwise

Prepare your Chipotle Ranch

In a blender add your chipotle pepers and ranch

Blend until creamy

Refrigerate until ready to use

In a small bowl add lime juice, maple syrup, red wine vinegar and garlic salt

Whisk together, set aside

In a medium bowl add your cabbage slaw and cucumbers

Add in your lime dressing

Toss well

Prepare Burritos

In the center of your flour tortilla add a couple slices of avocado

Top with a couple of your cooked fish filet halves

Add a spoonful or two of coleslaw mix

Top with a couple pepper slices

Drizzle with Chipotle Ranch

Top with a handful or fresh cilantro

Roll up your burritos

Pan fry until tortilla is golden

Remove from pan

Cut in half

Serve and enjoy!


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