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Nutrition Facts
Serving Size 235 g
(Approx. 10 Servings)
Amount Per Serving
Calories 380 Calories From Fat 160
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 130 mg 43%
Sodium 830 mg 35%
Total Carbohydrate 36 g 12%
Dietary Fiber 2 g 8%
Sugars 13 g
Protein 30 g
Vitamin A 4% Iron 2%
Vitamin C 2% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Caribbean Seafood Enchiladas
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
10  People


Recipe makes 10 Servings

2 Tbsp olive oil
3/4 Lb Alaskan Cod, cubed
3/4 Lb shrimp, peeled, deveined and coarsely chopped
1 white onion, diced
3 Tbsp Adams Reserve Sear-N-Crust Southwest Ancho Rub
20 corn tortillas, warmed
16 Oz H-E-B Queso Fresco, crumbled
14 Oz Fischer & Wieser Pineapple Coconut Mango Tequila Sauce
1 1/2 cup(s) H-E-B Mexican Blend Shredded Cheese
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Preheat oven to 350°F and heat oil in a large skillet over medium.
Combine cod, shrimp and onion in a large mixing bowl and season with ancho rub.
Sauté seafood mixture in skillet about 6 minutes or until cooked through. Remove from heat.
Place approximately 1 ounce queso fresco on tortilla and top with about 2 ounces seafood mixture. Drizzle with sauce, roll filled tortilla and place in a 9x13-inch baking dish. Repeat until all tortillas are filled, rolled, and placed in dish.
Drizzle remaining sauce over enchiladas and top with shredded cheese.
Bake 20 minutes or until cheese is melted and bubbly.



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