Entree: Mexico – Baja California – Enchiladas de mariscos (Seafood enchiladas)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Total 40 min

Ingredients

- 12 corn tortillas (6-inch)
- 2 tbsp (30 ml) vegetable oil, plus more for frying tortillas
- 1 medium white onion, chopped (approx. 150 g)
- 2 cloves garlic, minced (approx. 6 g)
- 1 lb (454 g) shrimp, peeled and deveined
- 8 oz (225 g) firm white fish fillet (e.g., mahi-mahi or cod), cubed
- 8 oz (225 g) bay scallops
- 1 tsp (5 g) kosher salt, divided, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 roma tomatoes, roasted (or 1 cup / 240 g roasted tomatoes)
- 1 chipotle pepper in adobo (or 1 tbsp / 15 g adobo sauce) — adjust to taste
- 1 cup (240 ml) fish stock or clam broth
- 1/2 cup (120 ml) Mexican crema or sour cream
- 1 tbsp (15 ml) lime juice (about 1 lime)
- 1/2 tsp (1 g) ground cumin (optional)
- 1/2 cup (60 g) crumbled queso fresco or cotija
- 1 large avocado, sliced (approx. 150 g)
- 1/2 cup (50 g) shredded cabbage or slaw mix (optional, for filling)
- 1/4 cup (15 g) fresh cilantro, chopped, for garnish
- Lime wedges for serving

Instructions

1. Pat seafood dry and season with 1/2 tsp (2.5 g) salt and 1/4 tsp black pepper. In a skillet over medium-high heat, warm 1 tbsp (15 ml) vegetable oil and sear shrimp, fish and scallops just until opaque (2–4 minutes); remove and keep warm. Do not overcook.
2. Roast the tomatoes (skin charred) under a broiler or in a hot skillet, then blend with the chipotle pepper and a splash of fish stock until smooth.
3. In the same skillet heat 1 tbsp (15 ml) vegetable oil over medium heat. Sauté chopped onion until translucent, 4–5 minutes, then add garlic and cook 1 minute. Pour in the tomato-chipotle purée, add remaining fish stock, cumin (if using), and simmer 6–8 minutes to combine and reduce slightly.
4. Stir in the crema and lime juice, adjust salt to taste, and warm gently; the sauce should be creamy and slightly smoky. If too thick, thin with a little more stock.
5. Briefly warm tortillas by frying each in hot oil (about 10–15 seconds per side) or heating on a comal until pliable; drain on paper towel. This prevents cracking when rolling.
6. To assemble, place a spoonful of shredded cabbage (if using) and a portion of the seared seafood (about 3–4 oz / 85–115 g seafood per tortilla) on each tortilla, roll tightly, and arrange seam-side down in a shallow baking dish.
7. Pour the warm sauce evenly over the enchiladas, sprinkle with crumbled queso fresco, and bake in a preheated 375°F (190°C) oven 8–10 minutes until heated through and cheese begins to soften.
8. Remove from oven and garnish with avocado slices, chopped cilantro, and extra lime wedges. Serve immediately.