Entree: Mexico – Baja California (Northern Mexico) – Enchiladas de Mariscos

Serving Size: 6

Approximate Time

Prep 30 min

Cook 30 min

Additional 5 min

Total 1 hr

Ingredients

- 1 lb (450 g) raw shrimp, peeled and deveined
- 1 lb (450 g) firm white fish (cod, halibut, or snapper), boneless, cut into 1/2-inch (1.5 cm) pieces
- 2 tbsp (30 ml) vegetable oil or olive oil
- 1 small white onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced (about 2 tsp / 6 g)
- 1 small poblano or 1 jalapeno, seeded and finely diced (omit seeds for milder heat)
- 2 tbsp (30 ml) chopped fresh cilantro, plus more for garnish
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 12 corn tortillas (6-inch / 15 cm)
- 3 tbsp (45 g) butter
- 2 tbsp (16 g) all-purpose flour
- 1 1/2 cups (360 ml) fish stock or clam juice
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) Mexican crema or sour cream
- 2 tbsp (30 ml) tomato paste or 2 roasted tomatoes (about 4 oz / 115 g) pureed
- 1–2 chipotles in adobo, minced, plus 1 tbsp (15 ml) adobo sauce (adjust to taste)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 1/2 cups (150 g) shredded queso Oaxaca or Monterey Jack
- 1 ripe avocado, sliced
- 1 cup (100 g) shredded iceberg or romaine lettuce
- 1/2 cup (50 g) thinly sliced radishes
- Pickled red onion or lime wedges for serving (optional)

Instructions

Short Description:
Enchiladas filled with a mix of sautéed shrimp and flaky white fish, rolled in corn tortillas and baked under a creamy, lightly smoky sauce until bubbly and golden. Served with fresh garnishes for brightness and texture.

Regional Notes:
This Baja California version emphasizes a fresh mixed-seafood filling (shrimp + firm white fish) and a cream-forward sauce rather than a heavy red chile gravy common in central Mexico. Use of fish stock or clam juice and melting cheese (Oaxaca or Monterey Jack) reflects Northern Mexico coastal tastes and availability.

1. Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch (23x33 cm) baking dish.
2. Season shrimp and fish with 1/2 tsp (2.5 g) salt and 1/4 tsp (1 g) pepper. In a large skillet over medium-high heat, add 1 tbsp (15 ml) oil and sauté shrimp until just pink, about 1–2 minutes per side. Remove and set aside. Add remaining 1 tbsp (15 ml) oil and quickly sauté fish pieces until opaque and just cooked through, about 2–3 minutes. Remove and combine with shrimp; set aside.
3. In the same skillet over medium heat, add butter. When melted, add chopped onion and poblano/jalapeno and cook until softened, about 4–5 minutes. Add garlic and cook 30 seconds until fragrant.
4. Sprinkle flour over vegetables and stir 1 minute to make a light roux. Gradually whisk in fish stock (or clam juice), then add heavy cream, crema, and tomato paste or pureed roasted tomatoes. Whisk until smooth and gently simmer until slightly thickened, about 4–5 minutes.
5. Stir in minced chipotle(s) and adobo sauce, remaining 1/2 tsp (2.5 g) salt, 1/4 tsp (1 g) pepper, and chopped cilantro. Taste and adjust seasoning and heat.
6. Add the cooked seafood back to the skillet and toss to coat; remove about 1 cup (240 ml) of the sauced seafood mixture and set aside for filling. Reserve remaining sauce for topping.
7. Warm tortillas so they are pliable: heat on a dry skillet 10–15 seconds per side or wrap in a damp towel and microwave 30 seconds. (Optional: lightly fry tortillas in 1–2 tbsp oil until soft and slightly blistered, drain on paper towel.)
8. Spoon about 3–4 tbsp of the seafood filling onto each tortilla, roll tightly, and place seam-side down in the prepared baking dish in rows to fit (about 12 enchiladas).
9. Pour the reserved sauce evenly over the enchiladas and sprinkle shredded queso Oaxaca or Monterey Jack over the top.
10. Bake in the preheated oven until sauce is bubbling and cheese is melted and golden in spots, about 15–20 minutes.
11. Remove from oven and let sit 3 minutes. Top with shredded lettuce, avocado slices, radish, extra cilantro, pickled red onion and lime wedges. Serve hot.