Seafood Nacho Burritos
My recipe was a happy accident. I used to pay a guy to cook for me whenever I did not feel the need, and he was telling someone that he makes seafood nachos AND burritos. I hadn’t heard about seafood nacho burritos! When he corrected me I decided to give it a go. The end result was a unique and flavorful meal.
Ingredients
- 4 - 3.53 oz Fisherman's Paradise Mackerel fillets
- 4 - 3.75 oz Chicken of the Sea Smoked Oysters in cottonseed oil
- 4 - 3.53 oz Chicken of the Sea Smoked Baby Clams
- 16 oz Hometown Tortilla Chips nacho cheese flavor
- 12 oz Hometown Corn Chips chili cheese flavor
- 2 - Large jalapeno peppers seeded and diced one red and one green
- Large white onion finely chopped
- 10 oz Mayville Squeeze Cheese
- 8.6 oz Van Holten’s pickle roughly chopped
- 17 oz Chi-chi's Burrito Tortilla
- 11 oz Goya Sazonador Total Seasoning
- 6 oz Panola Soy Sauce
Instructions
- Drain and chop all fish packs and place in a bowl.
- Crush chips and mix ½ of nacho cheese chips with a whole bag of chili cheese chips. Set aside.
- Add vegetables to fish with 5-6 shakes of Goya Sazonador and 2-3 shakes of soy sauce. Mix well.
- In a frying pan coat the bottom of the pan with oil and fry fish mixture and vegetables until tender with slight crunch.
- Place into a sauce pot with water, bring to a rolling boil for three minutes.
- Empty cheese into pan, turn stove to medium-high and stir occasionally.
- Add one tablespoon at a time of low-fat milk or water until desired consistency is reached.
- Lay tortilla on a flat surface and fill with ½ of the fish mix, grab a small handful of chip mixture and spread across the fish.
- Finish with a layer of melted cheese and the rest of the fish mixture.
- Roll burrito and enjoy with your favorite hot sauce or as is!
Notes
Optional Method:
In a medium-sized frying pan add 2 tbsp of vegetable oil, heat pan on medium-high heat and when oil sizzles from drop of water, add 2 pre-rolled burritos. Face-down. Cook all sides to golden brown. Place on stack of napkins to drain excess oil and to let cool slightly. Enjoy as is or with your favorite hot sauce.
In a medium-sized frying pan add 2 tbsp of vegetable oil, heat pan on medium-high heat and when oil sizzles from drop of water, add 2 pre-rolled burritos. Face-down. Cook all sides to golden brown. Place on stack of napkins to drain excess oil and to let cool slightly. Enjoy as is or with your favorite hot sauce.
