seafood burrito
Ingredients
- 1 lb large shrimp, peeled and deveined
- 12 oz mahi-mahi fillet, cut into bite-sized chunks
- 4 large flour tortillas (12-inch)
- 2 cups cooked jasmine rice
- 1 poblano pepper, roasted, peeled, and sliced
- 1 red bell pepper, thinly sliced
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 4 oz Oaxaca cheese or mozzarella, shredded
- 3 tbsp fresh cilantro, chopped
- 2 limes, halved
- 3 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- Kosher salt and black pepper to taste
Instructions
- Season shrimp and mahi-mahi with smoked paprika, cayenne, salt, and pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat (375°F if using a skillet thermometer). Sear shrimp 90 seconds per side until opaque, transfer to a plate. Add remaining oil and sear mahi-mahi 2-3 minutes per side until just cooked through. Return shrimp to pan.
- Squeeze juice of 1 lime over seafood in the skillet. Toss gently for 30 seconds. Remove from heat and stir in 2 tbsp fresh cilantro.
- Warm tortillas in a dry skillet over medium heat for 45 seconds per side until pliable.
- Assemble each burrito: lay tortilla flat, place ½ cup jasmine rice in the center horizontally. Top with ¼ of the seafood mixture, ¼ of the poblano slices, ¼ of the red bell pepper, ¼ cup black beans, ¼ cup corn, and 1 oz shredded cheese.
- Fold the left and right sides of the tortilla inward about 2 inches, then roll away from you tightly, keeping ingredients compact. Place seam-side down on a plate.
- Place each burrito seam-side down in a clean skillet over medium heat for 1-2 minutes per side until light golden and tortilla adheres. This seals the burrito and adds textural contrast.
- Transfer burritos to plates. Garnish with remaining cilantro and serve immediately with lime wedges for squeezing.
Inspired by Sam Gorenstein’s winning seafood burrito. This is a plausible recreation, not the chef’s original recipe.