Seafood Tortillas with Sauce (Printable Version)
# What You'll Need:
01 -
8 small flour tortillas (6-inch size).
02 -
1 package of Lime Cilantro Rice mix.
03 -
1 1/2 cups fresh pico de gallo salsa.
04 -
2 tablespoons butter with salt (for cooking seafood).
05 -
1 pound deveined shrimp, shells removed and chopped up.
06 -
2 cloves crushed garlic.
07 -
1 teaspoon Cajun spice blend (for seafood).
08 -
4 tablespoons butter with salt (for the creamy mixture).
09 -
4 tablespoons regular white flour.
10 -
1 1/2 cups veggie stock.
11 -
1 teaspoon Cajun spice blend (for the creamy mixture).
12 -
1 1/2 cups grated mozzarella, extra for the top layer.
13 -
1/2 cup green tomatillo sauce.
14 -
1 cup tangy cream topping.
# Preparation Steps:
01 -
Heat your oven to 350°F. Give your 9x13 dish a quick spray. Cook the rice following the box directions.
02 -
Toss your chopped shrimp in a pan with melted butter, garlic and spices until they turn light pink, about 2-3 minutes tops.
03 -
Blend butter with flour, then pour in stock and add spices. Stir in the cheese, green sauce and tangy cream.
04 -
Mix a cup of your creamy topping with the cooked seafood.
05 -
Spoon rice, seafood mix and fresh salsa onto each tortilla. Roll them up and arrange in your dish.
06 -
Pour the leftover creamy mix on top and sprinkle with cheese. Bake until golden for about 30-40 minutes.
# Additional Tips:
01 -
You can prep the parts beforehand.
02 -
The seafood should stay slightly undercooked at first.
03 -
Give it 5 minutes to cool after baking.