Southwest Seafood Burritos
Dive into a fiesta of bold flavors with these Southwest Seafood Burritos, a perfect blend of juicy shrimp, flaky white fish, and vibrant Tex-Mex ingredients wrapped in warm, soft tortillas. Seasoned with smoky paprika, zesty cumin, and a hint of chili powder, the seafood is complemented by a refreshing homemade salsa of black beans, sweet corn, creamy avocado, and tangy lime juice. Topped with gooey Monterey Jack cheese, dollops of sour cream, and your choice of salsa or pico de gallo, these burritos are a feast for the senses. Quick to prepare and loaded with protein and fresh produce, they’re perfect for a weeknight dinner or serving at your next gathering. Whether you’re craving Tex-Mex or looking for a new way to enjoy seafood, these burritos will hit the spot!
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Recipe Information
Ingredients
- 4 pieces large flour tortillas
- 1 pound shrimp, peeled and deveined
- 0.5 pound white fish fillet (e.g., cod or tilapia), cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 piece ripe avocado, diced
- 0.25 cup fresh cilantro, chopped
- 1 piece lime, juiced
- 1 cup shredded Monterey Jack cheese
- 0.5 cup sour cream
- 0.5 cup salsa or pico de gallo
Instructions
Warm the flour tortillas in a dry skillet on low heat or in the microwave to make them pliable. Keep them wrapped in a clean kitchen towel to stay warm.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side or until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil. Add the white fish pieces and cook for 2-3 minutes per side or until fully cooked and flaky. Remove and set aside with the shrimp.
Reduce heat to medium and add minced garlic to the skillet. Cook for 1 minute until fragrant. Mix in the ground cumin, smoked paprika, chili powder, and salt. Stir well to combine the spices with any residual oil in the skillet.
Return the cooked shrimp and fish to the skillet. Toss gently to coat them in the spice mixture. Remove the skillet from heat.
In a large bowl, combine black beans, corn, diced avocado, chopped cilantro, and lime juice. Stir gently to create a fresh salsa filling.
Lay a warm tortilla flat on a work surface. Sprinkle a portion of shredded Monterey Jack cheese in the center. Add a generous scoop of the seafood mixture, followed by the black bean-corn salsa mixture.
Top with a dollop of sour cream and a spoonful of salsa or pico de gallo.
Fold in the sides of the tortilla, then roll it up tightly from the bottom to form a burrito.
Repeat the process with the remaining tortillas and fillings.
Serve the Southwest Seafood Burritos warm, garnished with additional lime wedges and cilantro, if desired.
Nutrition Facts
Calories |
2857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.5 g | 170% | |
| Saturated Fat | 48.8 g | 244% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1157 mg | 386% | |
| Sodium | 5060 mg | 220% | |
| Total Carbohydrate | 225.5 g | 82% | |
| Dietary Fiber | 41.6 g | 149% | |
| Total Sugars | 32.0 g | ||
| Protein | 226.5 g | 453% | |
| Vitamin D | 11.9 mcg | 60% | |
| Calcium | 1599 mg | 123% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 4646 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
