Catfish Burrito Bowl with Mango-Peach Salsa


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Catfish Burrito Bowl with Mango-Peach Salsa

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Savor the flavor of grilled catfish with our sweet and spicy Catfish Burrito Bowls with Mango-Peach Salsa. This burrito bowl is filled with cilantro-lime flavored rice, beans, guacamole, catfish, and mango-peach salsa for heightened flavor.

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Servings and Ingredients

Serves 4
5 tbsp. Hy-Vee canola oil, divided
4 tbsp. fresh lime juice, divided
5 ½ tsp. salt-free Mexican blend seasoning, divided
1 (1-lbs.) Fresh Market fresh farm-raised skinless catfish fillets, cut into 1-inch pieces
1 ½ tbsp. Hy-Vee honey
2 c. Hy-Vee coleslaw mix
4 tbsp. red onion, finely chopped
2 tbsp. fresh cilantro, chopped and divided; plus additional for garnish
1 large mango, peeled, pitted, and chopped
1 large peach, halved and pitted
2 (8.5-oz.) pouches microwave-in-the-pouch cilantro-lime flavored rice, prepared according to package directions
1 (15-oz.) can no salt added pinto beans, rinsed and drained
½ c. Hy-Vee classic guacamole
½ c. queso fresco, crumbled
1 fresh jalapeno pepper

Things To Grab

  • 3 medium bowls
  • Whisk
  • Charcoal or gas grill
  • Grill basket
  • Hy-Vee nonstick cooking spray
  • Meat thermometer
  • 4 serving bowls


  1. Stir together 2 tablespoons oil, 1 tablespoon lime juice, and 4 teaspoons Mexican seasoning in a medium bowl. Add catfish; toss to coat. Refrigerate until ready to cook.

  2. Whisk together remaining 3 tablespoons oil and 3 tablespoons lime juice, honey, and remaining 1-1/2 teaspoon Mexican seasoning in a medium bowl. Remove and reserve 3 tablespoons cilantro to remaining dressing in bowl. Cover and chill.

  3. Combine mango, remaining 2 tablespoons red onion, and 1 tablespoon cilantro in a medium bowl. Drizzle with reserved 3 tablespoons dressing; toss to coat and set aside.

  4. Preheat charcoal or gas grill for direct cooking over medium-high heat (375 degrees). Spray grill basket with nonstick spray; place on grill to preheat.

  5. Place catfish mixture, in a single layer, in prepared grill basket. Grill fish for 4 to 6 minutes or until fish reaches 145 degrees, turning halfway through.

  6. Place peach halves on grill rack, cut sides down. Grill 2 to 3 minutes or until lightly charred. Peel and chop grilled peach halves. Add to mango mixture; toss to combine.

  7. To serve, divide rice among 4 serving bowls; pushing rice to one side of bowls. Place coleslaw mixture and pinto beans in other half of each bowl. Top with cooked catfish, mango-peach salsa, guacamole, queso fresco, and jalapeno. Garnish with additional cilantro, if desired. 

Nutrition facts


680 Calories per serving

Amounts Per Serving

  • Total Fat: 30g
  • Cholesterol: 75mg
  • Sodium: 760mg
  • Total Carbohydrates: 73g
  • Protein: 31g

Daily Values

Iron 15%
Calcium 10%
Vitamin D 6%
Potassium 20%

Recipe Source:

Hy-Vee Seasons August 2022