Coronado Seafood Recipe
Two flour tortillas stuffed with cheese, grilled shrimp, and cod, smothered with poblano cream sauce and melted Monterey jack cheese then topped with pico de gallo. Served with beans and rice.
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Ingredients
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Tortillas and Filling
Poblano Cream Sauce
Toppings and Sides
Method
Prepare the Filling
- 1
Cook the Shrimp and Cod
In a skillet over medium heat, add a tablespoon of oil. Add the shrimp and cod, season with salt and pepper, and cook for about 5-7 minutes, or until the fish is cooked through and the shrimp are pink. Remove from heat and set aside.
- 2
Prepare the Tortillas
Warm the flour tortillas in a dry skillet for about 30 seconds on each side until they are soft and pliable.
Make the Poblano Cream Sauce
- 3
Sauté Garlic and Peppers
In a saucepan over medium heat, melt the butter. Add minced garlic and diced poblano peppers. Sauté for about 3-4 minutes until fragrant.
- 4
Add Cream and Seasoning
Pour in the heavy cream, add salt, black pepper, and lime juice. Stir and simmer for about 5 minutes until slightly thickened.
Assemble the Dish
- 5
Fill the Tortillas
On each tortilla, place a portion of the shrimp and cod mixture, followed by a generous amount of shredded Monterey Jack cheese. Roll the tortillas tightly.
- 6
Top with Sauce and Cheese
Place the filled tortillas in a baking dish. Pour the poblano cream sauce over the tortillas, then sprinkle with any remaining Monterey Jack cheese.
- 7
Bake
Preheat the oven to 180°C (350°F). Bake the assembled tortillas for 15-20 minutes or until the cheese is melted and bubbly.
Serve
- 8
Plate the Dish
Serve the baked tortillas topped with pico de gallo alongside refried beans and rice.