Seafood Enchiladas
You guys know I love me some good Mexican food. I’ve given you lots & lots of Mexican recipes like Ceviche, Street Tacos, Barbacoa & these scrumptious Chocolate Dipped Churro Cookies, just to name a few!
But these Seafood Enchiladas take things to a new level of kicked-up homemade Mexican food. They are simple to put together & everyone will think you’ve secretly taken some cooking classes to become a master chef because the flavor is on point.
I would advise you to be sure you get mild salsa. Unless you really love spicy things, anything more than mild can be overpowering, but the mild salsa allows the authentic, true flavors to shine through.
Seafood Enchiladas
INGREDIENTS
1 pound cod
½ pound large shrimp
1 red bell pepper, diced
1 jalapeno, diced
½ yellow onion, diced
16 ounces mild green salsa
1 cup non-dairy yogurt
1 tablespoon apple cider vinegar
2 tablespoons avocado oil
2 tablespoons butter
1 teaspoon salt
1 teaspoon dried oregano
½ teaspoon pepper
½ teaspoon cumin
4 ounces shredded organic whole milk cheese
or goat cheese (optional)
8 grain-free tortillas*
handful chopped cilantro
spray avocado oil
*I used cassava tortillas
DIRECTIONS
preheat the oven to 350°.
Wrap your tortillas in foil or an oven-safe tortilla warmer and heat in the oven for 10 minutes. While the tortillas are heating, dice veggies and cut fish & shrimp into small bite-size pieces.
Combine salt, oregano, pepper & cumin. Sprinkle over seafood & set aside.
Heat avocado oil over medium-high in a large, flat-bottomed skillet. Add in red bell pepper, onion & jalapeno & sauté until it is golden brown. Using a slotted spoon, remove veggies from skillet & set aside, reserving any oil left in the pan.
Add butter to the skillet & melt fully, then add in fish & shrimp. Stir quickly but carefully, only cooking for about 3 minutes. (remember, we are still going to bake the seafood)
Remove the seafood from the heat & stir the sauteed veggies back into the skillet.
Lightly spray the bottom of a 9x13 baking dish with spray oil. Fill the tortillas by equally dividing the mixture, rolling the tortillas tightly & placing them in the baking dish.
Bake uncovered 10-15 minutes, to desired crispiness of tortillas. Then pour sauce over enchiladas & sprinkle with cheese if using. Bake another 5 minutes, then broil on high 2-4 minutes to brown the top. Allow enchiladas to rest at room temperature 5-10 minutes. Garnish with fresh cilantro & serve with sliced avocado.