Seafood Burritos

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Seafood Burritos

27/01/201105/04/20190
I am sure whenever you posted a Mexican recipe, I have leaved a message saying how much I love this kitchen. This is absolutely true and in every occasion, although my picky son doesn’t appreciate it as much, I try to cook a new recipe.
I have also pointed out that here in Greece we don’t find scallops, well that was true up until last Friday. I did my regular Friday visit to the super market and guess what; I discovered they brought frozen scallops, all the way from Denmark. Yes my friends, scallops nonetheless. I, as you can understand, immediately bought a pack of these little beauties along with langostino tails to try them.
On Saturday I decided to make shrimps with pasta. Now how on earth from shrimps with pasta I ended up cooking seafood burritos, I don’t know. The only thing I know is that I didn’t have any shrimps lol.
Anyway, that was a perfect idea because I used my newly bought scallops and langostino tails. Needless to say how tasty these burritos were. I am sure you pretty much get the idea.

Seafood Burritos

Ingredients
190 gr. frozen scallops
170 gr. langostino tails
3 tbsp olive oil
1 onion, chopped
1 green pepper, julienned
1 red pepper, julienned
1 scallion, chopped
3 carrots, grated
Splash of sangria
1 tsp taco mix seasoning
Salt
200 gr. taco sauce
200 gr. tomato puree
8 flour tortillas
Grated cheese for topping

Instructions

Mix the taco sauce and the tomato puree. Take 4 tbsp from the mixture and, after you have rinsed the scallops and tails and drained them, throw them in them. Mix to cover.
Preheat oven to 175° C.
In a skillet pour the olive oil and sauté in medium heat the onion and the peppers until they are soft. Add the carrot and the scallion, the sangria, the salt and the taco mix seasoning and continue to sauté for another 2 to 3 minutes. Add the seafood with their sauce, mix and let cook for couple of minutes, not more because they will be baked as well.
Take the tortillas and put them in the microwave for couple of minutes to soften. Butter a Pyrex and throw 3 to 4 tbsp of the remainder sauce.
Start assembling the burritos by putting in each tortilla couple of spoons of the mixture. Place them on the Pyrex and pour above them the rest of the tomato sauce. Top with grated cheese. I didn’t mention how much cheese because this is entirely up to you. Just eyeball it and you’ll get it right. Enjoy it!

I am linking this to
Julie’s Family Friendly Fridays at Mommie Cooks
Friday Potluck at EKat’s Kitchen
Full Plate Thursday at Miz Helen’s Country Cottage
It’s a Keeper Thursday
Foodie Friday at Designs by Gollum
Foods on Friday
Fantabulous Friday
Feature Yourself Friday
Rock your Recipes
Friday Features
I’m Loving it Friday
Everything But the Kitchen Sink Friday
Decidedly Healthy or Horridly Decadent Saturday .

by in Main Course, Mexican, Seafoodtags: , , ,