Ingredients:

  • 12 corn tortillas
  • 1 lb (450g) shrimp, peeled and deveined
  • 8 oz (225g) white fish fillets (such as tilapia or cod), cut into small pieces
  • 1 cup (150g) diced bell peppers (mixed colors)
  • 1 cup (150g) diced onion
  • 2 cloves garlic, minced
  • 1 tsp (5g) ground cumin
  • 1 tsp (5g) smoked paprika
  • Salt and pepper to taste
  • 1 cup (100g) shredded Monterey Jack cheese
  • 1 cup (100g) fresh cilantro, chopped (for garnish)
  • 1 cup (240ml) sour cream
  • ½ cup (120ml) mayonnaise
  • 1-2 canned chipotle peppers in adobo sauce, finely chopped
  • Juice of 1 lime
  • Salt to taste

Instructions:

  1. Sauté onion and bell peppers in a skillet until soft, about 5 minutes.
  2. Add garlic, ground cumin, smoked paprika, salt, and pepper. Cook for another minute.
  3. Stir in shrimp and fish, cooking until shrimp turn pink and fish is opaque, about 4-5 minutes. Remove from heat.
  4. In a mixing bowl, combine sour cream, mayonnaise, chopped chipotle peppers, lime juice, and salt.
  5. Whisk until smooth and well combined.
  6. Preheat the oven to 350°F (175°C).
  7. In a baking dish, spread a thin layer of the chipotle cream sauce.
  8. Fill each corn tortilla with seafood mixture, roll tightly, and place seam-side down in the baking dish.
  9. Pour the remaining chipotle cream sauce over the enchiladas.
  10. Sprinkle shredded cheese on top.
  11. Bake for 20 minutes or until cheese is bubbly and golden brown.
  12. Garnish with fresh cilantro and serve hot.