Seafood Enchiladas Recipe
Tempura Battered Fish or Camarones, House Made Slaw, Queso Fresco, Cilantro. Topped with Chipotle Crema.
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Ingredients
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Seafood
Slaw
Chipotle Crema
Assembly
Method
Preparation of Seafood
- 1
Prepare Seafood
If using tempura battered fish, deep fry the fish according to package instructions until golden and crispy. For shrimp, sauté in a pan over medium heat for about 3-4 minutes until they turn pink and opaque.
Slaw Preparation
- 2
Make the Slaw
In a large bowl, combine the shredded cabbage, grated carrot, chopped cilantro, lime juice, olive oil, salt, and black pepper. Toss well to combine and set aside to marinate for about 10 minutes.
Chipotle Crema Preparation
- 3
Prepare Chipotle Crema
In a small bowl, mix the sour cream and minced chipotle peppers in adobo sauce until well combined. Adjust seasoning as necessary.
Assembly of Enchiladas
- 4
Assemble Enchiladas
Warm the corn tortillas in a skillet or microwave to make them pliable. On each tortilla, place some of the cooked seafood (fish or shrimp), a handful of the slaw, and a sprinkle of queso fresco. Roll the tortilla tightly and place seam side down in a baking dish.
- 5
Top with Sauce
Once all enchiladas are assembled, drizzle the chipotle crema over the top and sprinkle with any remaining queso fresco.
Serving
- 6
Serve
Serve the enchiladas warm, garnished with extra cilantro if desired.
