Seafood Enchiladas with Mango Salsa: A Tropical Fiesta in Every Bite!

Hey seafood lovers! Get ready to dive into a flavor paradise with these vibrant Seafood Enchiladas with Mango Salsa. This recipe is a delightful fusion of creamy, cheesy enchiladas packed with succulent seafood, all topped with a sweet and tangy mango salsa that will transport your taste buds straight to the tropics. It's a perfect dish for a special occasion or any time you want to treat yourself to something extraordinary!

Yields: 6-8 enchiladas

Prep time: 25 minutes

Cook time: 30 minutes

Ingredients:

For the Seafood Filling:

• 1 lb shrimp, peeled and deveined
• 1 lb white fish (cod, halibut, or snapper), cut into chunks
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 cup heavy cream
• 1/4 cup shredded Monterey Jack cheese
• 1/4 cup chopped cilantro
• 1/4 teaspoon chili powder
• Salt and pepper to taste

For the Enchilada Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups seafood broth (or chicken broth)
• 1/2 cup sour cream
• 1/4 cup shredded Monterey Jack cheese
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste

For the Mango Salsa:

• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1/4 cup chopped cilantro
• 1 jalapeno, seeded and minced (optional)
• 2 tablespoons lime juice
• Salt to taste

Other Ingredients:

• 8-10 corn or flour tortillas
• Shredded Monterey Jack cheese for topping

Instructions:

1. Make the Mango Salsa: In a bowl, combine the diced mango, red onion, cilantro, jalapeno (if using), lime juice, and salt. Mix well and set aside.
2. Prepare the Seafood Filling: Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.¹ Add the shrimp and fish and cook until just cooked through, about 3-5 minutes. Be careful not to overcook the seafood. Remove from heat and let cool slightly.
3. Make the Enchilada Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the seafood broth, stirring constantly to prevent lumps. Bring to a simmer and cook for 5 minutes, or until thickened. Stir in the sour cream, cheese, chili powder, cumin, salt, and pepper. Cook until the cheese is melted and the sauce is smooth.
4. Assemble the Enchiladas: Preheat oven to 350°F (175°C). In a bowl, combine the cooked seafood, heavy cream, cheese, cilantro, chili powder, salt, and pepper. Mix well. Spoon a small amount of enchilada sauce into the bottom of a 9x13 inch baking dish. Fill each tortilla with the seafood mixture and roll up. Place the enchiladas seam down in the baking dish. Pour the remaining enchilada sauce over the enchiladas and top with shredded cheese.
5. Bake: Bake for 20-25 minutes, or until the cheese is melted and bubbly.
6. Serve: Top the enchiladas with the mango salsa and serve immediately.
   
   
   

Tips and Variations:

• Spice it up: Add more jalapeno to the salsa or a pinch of cayenne pepper to the enchilada sauce for a spicier kick.
• Vegetarian option: Substitute the seafood with black beans, corn, and bell peppers for a delicious vegetarian version.
• Make it ahead: You can assemble the enchiladas ahead of time and bake them when ready to serve.
• Garnish: Garnish with extra cilantro, lime wedges, or a dollop of sour cream.

These Seafood Enchiladas with Mango Salsa are a true celebration of flavor. The creamy seafood filling, the rich enchilada sauce, and the refreshing mango salsa create a symphony of tastes that will leave you wanting more. So, gather your ingredients, put on your chef's hat, and get ready to create a culinary masterpiece! Don't forget to tag us in your creations – we can't wait to see them! #SeafoodEnchiladas #MangoSalsa #MexicanFood #FusionFood #Recipe