Sooo…

Chipotle Mahi Mahi Burrito Bowls w/ Coconut Lime Rice + Strawberry-Mango Salsa | halfbakedharvest.com

Can we just talk about real life here for second?

Nothing sugar-coated, just truly what’s going on in my head.

Chipotle Mahi Mahi Burrito Bowls w/ Coconut Lime Rice + Strawberry-Mango Salsa | halfbakedharvest.com

When I started this blog I always said I would never be a real  “photographer”. I just figured I would probably never be any good at it, or for that matter even like it. But the thing is, I have fallen in love with food photography.

The problem? ME!

Chipotle Mahi Mahi Burrito Bowls w/ Coconut Lime Rice + Strawberry-Mango Salsa | halfbakedharvest.com

Like most people, I am my hardest critic. Like beat it down, till I just can’t beat it anymore, but it is only because I truly just want to be the best I can be. With my photos I am always looking to improve them. The thing is? No matter what I do, it’s never good enough for me.

And before I ramble on anymore, I am not writing all this because I want you all to leave nice comments and make me feel more confident. Actually I try to avoid writing posts like this because, while I do LOVE the nice comments (they mean the world to me) they also make me a little embarrassed because well, I am me and I am totally shy and awkward. It’s been this way my entire twenty years.

So basically, don’t feel sorry for me, or even like you have to say anything.

Chipotle Mahi Mahi Burrito Bowls w/ Coconut Lime Rice + Strawberry-Mango Salsa | halfbakedharvest.com

I decided to write about this today because I think it is something a lot of people can relate to. The whole “I am never good enough, someone is always better” thing.

For me, the photos are something I struggle with daily. While I am absolutely in love with photography and growing in my knowledge, it’s my self-doubt, second guessing, over thinking and overly critical mind that I absolutely hate. Some days I end the day and I am beyond excited about what I just created. Other days, I am beyond bummed and a re-shoot is in order because I am a total perfectionist when it comes to anything involving this site.

That was yesterday for me, which is why you are hearing about it today. I just needed a good vent and to let you all know that even though the perfect picture can sometimes get painted, it is only temporary.  Around here, nothing is perfect. Far from it actually.

But on to these bowls, because THEY are close to perfect. I may not love the photos, but I love the food and that should be what matters most anyway. I mean, this is a food blog after all.

These bowls are heavy on the tropical Mexican flavors and YOU GUYS? They are so good, super healthy and the best dinner. I served these to my Dad and we both loved them. The salsa makes the dish.

Oh and the colors. It’s like a fiesta!

Chipotle Mahi Mahi Burrito Bowls w/ Coconut Lime Rice + Strawberry-Mango Salsa | halfbakedharvest.com
Chipotle Mahi Mahi Burrito Bowls w- Coconut Lime Rice + Strawberry-Mango Salsa | halfbakedharvest.com @hbharvest
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4.22 from 14 votes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

The Recipe

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

By halfbakedharvest

Course: Main Course
Cuisine: Mexican
Keyword: chipotle, fish, lime, rice

These bowls are heavy on the tropical Mexican flavors. They are so good, super healthy and the best dinner. I served these to my Dad and we both loved them. The salsa makes the dish.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 Bowls
Calories 991 kcal

Ingredients

Mahi Mahi

  • 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

Cilantro Lime Rice

  • 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

Spicy Strawberry Salsa

  • 1 medium size ripe mango peeled, pitted + diced
  • 1 1/2 cups strawberries chopped
  • 1/4 cup fresh cilantro chopped
  • 1 jalapeño seeded + chopped
  • 1 lime juiced
  • pinch of cayenne pepper
  • pinch of salt

To serve

  • 4 [tortilla bowls | https://dev.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://dev.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

  1. In a medium bowl combine the olive oil, chipotle chiles, garlic, smoked paprika, chili powder, cumin, salt, pepper and onion powder. Whisk to combine. Add the mahi mahi and toss well. Cover and place in the fridge while you start the rice.
  2. Add the coconut milk and coconut water to a medium size pot. Bring to a low boil and then add the rice, salt, unsweetened coconut and coconut oil. Stir to combine, then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely. Let the rice sit on the stove, covered for another 20 minutes (don't take any peeks inside!). After 20 minutes remove the lid and fluff the rice with a fork. Add the cilantro and lime juice, toss well. Keep warm.
  3. Meanwhile make the salsa. Add the diced mango, chopped strawberries, cilantro, jalapeño, lime juice, pinch of cayenne and a pinch of salt to a medium bowl. Toss well, cover and keep in the fridge until ready to serve.
  4. Preheat the grill to medium-high heat.
  5. Once the grill is hot, add the mahi mahi, skin side facing up. Cook about 4-5 minutes and then flip and cook another 4-5 minutes or until crisp and mostly cooked through. Remove from the grill. Remove the skin and either flake with a fork or chop into chunks. This can also be done in a skillet if desired.
  6. To assemble the bowls divide the rice among 4 tortilla bowls or regular bowls. Add the lettuce, black beans and corn. Divvy up the fish and then top each bowl with salsa, cheese, and a dollop of greek yogurt or sour cream. Eat!
Chipotle Mahi Mahi Burrito Bowls w/ Coconut Lime Rice + Strawberry-Mango Salsa | halfbakedharvest.com

And Thursday just seemed like a great day to break out those vibrant fiesta colors!