Seafood Enchiladas with shrimp and scallops are the perfect way to celebrate Seafood Month, which is happening all of this month of October.
This post is sponsored by the Marine Stewardship Council. As always, all opinions are my own.
What is Seafood Month?
Originally, Seafood Month was a celebration throughout the month of October, created by the seafood industry to promote the consumption of seafood. Now, however, Seafood Month is about highlighting how easy it is to enjoy seafood that's good for you and the oceans, too.
The Marine Stewardship Council is a global, non-profit organization. Its mission is to encourage fisheries around the world to meet their globally recognized standard for seafood sustainability and educate consumers about the benefits of choosing wild, certified sustainable seafood for the health of our oceans. so that we can continue to enjoy seafood into the future.
About the Marine Stewardship Council
The MSC works with scientists, conservation groups, as well as the seafood industry, to establish a standard for sustainability that is the most recognized in the world. Fisheries and companies that meet the MSC Standard, can use the MSC blue fish label on seafood product packaging to show consumers that their seafood comes from a well-managed, sustainable source that works hard to guard & protect the marine environment to keep our oceans healthy. To find out more, visit the MSC website.
Why Choose Sustainable Seafood?
Did you know that seafood is our only remaining source of food that is truly wild? All of us place value on that and know the importance of preserving it. In addition, some other great reasons to choose sustainable seafood:
- It's delicious
- Good for you
- A great source of protein
- Available in a wide range of prices, from frugal to extravagant
- You can find MSC certified sustainable seafood products locally, from fresh, frozen, canned, or packaged, and even pet food.
- Purchasing certified sustainable seafood may seem like a small thing, but the environmental impact is great
- MSC certified sustainable seafood is a food you can feel good about eating and feeding to your family
How Do I Know I'm Purchasing Certified Sustainable Seafood?
Know that you are supporting healthy oceans by choosing products that have the blue MSC label. This label assures you that the seafood you purchase is wild, traceable from ocean to plate, and sustainable.
About Seafood Enchiladas
A big pan of enchiladas is always a family favourite and a perfect comfort meal. These seafood enchiladas are a delicious take on that. I am using scallops and shrimp in this recipe, both of which are not only nutritious but also delicious.
Nutrition Info For Scallops
Scallops are highly nutritious and are low in calories but very high in protein. In addition, scallops are great sources of vitamin B12, Omega 3 Fatty Acids, calcium, iron, phosphorus, zinc, and trace minerals.
Nutrition Info for Shrimp
Similar to Scallops, wild-caught shrimp are very nutritious. Also low in calories, high in protein and a good source of vitamin B12, Omega-3 Fatty Acids, iron, and minerals. Shrimp is also a significant source of selenium.
More Seafood Recipes
When purchasing seafood, I always look for the MSC blue fish label and choose sustainable. Check out more seafood recipes like these:
Pan-Seared Scallops in Chardonnay Butter Sauce
Recipe
Seafood Enchiladas
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 1 garlic clove minced
- ½ cup chunky salsa
- ¼ cup cilantro chopped
- 2 tablespoon lime juice
- 1 teaspoon cumin
- ½ lb scallops quartered
- ½ lb cooked salad shrimp
- 8 oz cream cheese cubed
- 1 cup Monterrey jack cheese shredded
- 12 small corn tortillas
Instructions
- Preheat oven to 350°
- Lightly spray a 9x13 baking dish with cooking spray
- Heat oil in a large skillet over medium heat
- Add onion and garlic and cook about 5 minutes
- Add scallops and saute for about 5 minutes or until cooked through.
- Add salsa, cilantro, lime juice, and cumin
- Add cream cheese cubes and half of the Monterrey Jack, stirring until cheese is melted
- Remove from heat and stir in shrimp
- Divide the filling evenly between the tortillas, rolling them and placing seam side down in the prepared baking dish.
- Top with any leftover sauce, then the remainder of the cheese
- Bake 15-20 minutes or until lightly browned
- Garnish with cilantro or parsley
Notes
Nutrition
Lora
Can these be assembled, then frozen, and baked at a later date? Also, have you ever tried making them ‘layered’ like lasagna, rather than rolled like enchiladas?
Colleen
Hi Lora! Yes, you can assemble and freeze the seafood enchiladas. I would assemble and freeze them raw. Seafood cooks quickly and you don't wan't to double cook it. I love your idea of making this a layered enchilada lassagna. I know it will work! I hope you'll come back to let us know. Cheers!
Darren
My grandson is allergic to crustaceans but can eat scallops. Is there another fish I could pair with the scallops for him or would this be as good with just scallops?
Colleen
Hi Darren, these seafood enchiladas will be just as good with just scallops, for sure! Of course you will want to increase the quantity to replace the shrimp. If you want to replace the shrimp with another seafood I would recommend cod, halibut, or another white fish. I would love to hear back how it turns out for you!
Luisa
What salsa do you recommend? What brand?
Colleen
Hi Luisa, My favorite jarred salsa is Newman's Own. But any brand of jarred chunky salsa will work! Enjoy these yummy enchiladas!
Sharon Cushman
I made these yummy enchiladas tonight…they were well received! However, wish there was directions on how to warm up the corn tortillas so they wouldn’t split mid roll….will make again for sure!
Colleen
Hi Sharon, I'm so happy that you loved these enchiladas. And thank you for your feedback! I appreciate your suggestion and will definitely add that to the recipe.
Melanie
I just recently learned how to warm corn tortillas successfully. No need to even use oil. Just a skillet on medium heat, put the tortilla in until warm on one side, flip and warm the other side then😊 put in a ceramic or styrofoam tortilla warmer. I was so pleased I didn’t have splatter oil all over my stovetop to heat them. They remained nice and soft until we were ready to fill them. .
andrew
I have always been a seafood lover. I have had shrimp tacos but never thought to ever make enchaldas! absolutely stoaked I found this recipe and can't wait to try it. pulling out some scallops now and instead of salad shrimp, I am going to dice up some prawns.
Colleen
I know you'll love these enchiladas, Andrew! I would love to hear back how they turn out for you. Enjoy!
Shea P
Delicious and nutritious...I can’t wait to make them again
Colleen
Great to hear, Shea!
Maggie
These enchiladas are freaking awesome!!!! I love seafood and I love mexican food and this is like a beautiful combination of both? They don’t taste “fishy” at all either. This meal was delicious and my guests were super thrilled with the taste and uniqueness!!!
Colleen
So happy that you loved this, Maggie!
Angie
Can you use crab meat instead of scallops? Also do you cover while baking?
Colleen
Hi Angie! Absolutely you can use crab meat instead of scallops. And no, you don't need to cover while baking. I hope your enchiladas turn out delicious, and would love to hear back how it worked out with crab meat! Cheers!
Sarah C
Love these enchiladas. They're a nice break from chicken enchiladas!
Colleen
I agree, Sarah! These are always a hit around here, too!
Patricia
Looks and sounds delicious. Could this be made ahead, refrigerated and baked the next day.?
Colleen
Hi Patricia, yes, these are delicious! And you absolutely can make them ahead, cover and refrigerate them and bake the next day. I would love to hear how they turn out for you. Enjoy!
Yvonne Langen
I'd never considered SEAFOOD enchiladas before but this sounds like such a delicious recipe - I'm going to have to try it!
Colleen
Hi Yvonne, seafood works great in enchiladas, and it's seriously delicious. Enjoy!
Terri
I didn't even realize it was seafood month! I love enchiladas and seafood is brilliant. Plus, these have so many of my very favourite ingredients. But really, all you had to say was shrimp and cilantro - yum~!
Colleen
It's almost over but Happy Seafood Month, Terri!