Nifs Grilled Fish Burritos Recipes

NIF'S GRILLED FISH BURRITOS

Nif's Grilled Fish Burritos image

I only had mahi mahi once and that was over 18 years ago. There was some of this wonderful fish at a local fish market and I just had to figure something out to do with it. I went out on a limb tonight and tried something new. New for me, anyway! I hope you enjoy this and please feel free to add more toppings. You can even replace the parsley with cilantro if you really have to. LOL! I did not count the 30 minute marinating time. Enjoy!

Provided by Nif_H

Categories Mahi Mahi

Time 20m

Yield 8 soft tacos

Number Of Ingredients 15

Ingredients

2 lbs mahi mahi (can try halibut or another "meaty" fish)
1/3 cup canola oil
1 tablespoon chili powder
1 teaspoon paprika
1 lemon, juice of
1/4 cup parsley or 1/4 cup cilantro
8 large soft tortillas
queso fresco (I know that you aren't "supposed" to use cheese with seafood, but this worked really well!)
lettuce (I used baby romaine) or cabbage, shredded (I used baby romaine)
tomatoes
purple onion
green onion
sour cream
salsa
sriracha chili sauce mixed with mayonnaise (yum!)

Steps:

Place fish in a shallow dish. Mix oil, chill powder, paprika and parsley. Coat fish with spice mixture and let sit for 30 minutes.
Preheat grill to medium-high heat. Place fillets on grill and cook for approximately 3-5 minutes per side, depending on thickness. Remove mahi mahi from grill and flake but leave some good sized pieces.
Heat tortilla in grill or microwave until they are soft and top with fish and preferred toppings.
Roll and enjoy!

Nutrition Facts : Calories 537.9, Fat 18.9, SaturatedFat 3.1, Cholesterol 82.7, Sodium 842.5, Carbohydrate 59.7, Fiber 4.1, Sugar 2.5, Protein 30.7

SHRIMP BURRITOS

Shrimp Burritos image

I worked at a Mexican restaurant that specializes in Baja dishes, and became addicted to this burrito... I moved away, so I had to create my own. The Chipotle Sauce is what makes it oh so yummy!

Provided by SHACKL

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 6

Number Of Ingredients 18

Ingredients

2 tablespoons vegetable oil
½ cup chopped onion
¾ cup long-grain white rice
¾ teaspoon cumin
¾ teaspoon garlic salt
1 ½ cups chicken broth
½ cup canned diced tomatoes
1 (16 ounce) can refried beans
¾ teaspoon garlic salt
½ teaspoon ground black pepper
12 ounces frozen cooked shrimp without tails, thawed
2 teaspoons minced garlic
½ cup plain yogurt
½ cup mayonnaise
2 teaspoons pureed chipotle peppers in adobo sauce
6 (10 inch) flour tortillas, warmed
3 cups shredded Cheddar cheese
⅓ cup salsa

Steps:

Heat the vegetable oil in a saucepan over medium heat. Add the onion, and cook until tender, stirring frequently. Stir in rice, and season with cumin and 3/4 teaspoon of garlic salt. Cook and stir until the rice is lightly toasted, about 5 minutes. Pour in the chicken broth and the diced tomatoes. Bring to a boil, then cover and cook over low heat for 15 to 20 minutes, until all of the liquid has been absorbed.
In a small saucepan, stir together the refried beans, 3/4 teaspoon of garlic salt, and black pepper. Cook over low heat, stirring occasionally until heated through.
Place shrimp in a bowl, and stir in garlic until shrimp is coated. Heat a skillet over medium-high heat, and coat with cooking spray. Saute shrimp until heated through and lightly browned.
In a small bowl, stir together the yogurt, mayonnaise, and chipotle peppers until smooth. Refrigerate until ready to use.
Place about 1/4 cup of cheese onto each warm tortilla. Then place about 1/2 cup of shrimp on the cheese. Top with 1/4 cup of beans, and 1/4 cup of rice. Spread on about a tablespoon of the chipotle sauce, and salsa to taste. Roll up, and serve.

Nutrition Facts : Calories 866.4 calories, Carbohydrate 73.2 g, Cholesterol 159.9 mg, Fat 45.9 g, Fiber 7.2 g, Protein 39.2 g, SaturatedFat 16.9 g, Sodium 2041.8 mg, Sugar 5.3 g

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