We love diving into bold flavors, and our Seafood Chimichanga recipe brings a fresh twist to a Mexican-American favorite. Imagine a crispy golden shell stuffed with succulent shrimp fish and zesty spices that burst with every bite.
This dish takes the classic chimichanga—born from Arizona’s vibrant culinary scene—and amps it up with ocean-inspired ingredients. It’s our go-to for wowing guests or enjoying a fun weeknight meal.
Join us as we guide you through creating this irresistible treat that’s sure to become a staple in your kitchen.
Ingredients
As we dive into preparing our flavorful Seafood Chimichanga, a crispy delight packed with shrimp, fish, and zesty spices, let’s gather the essential ingredients. We’ll list them in the order they’re typically used, with prep notes for accuracy and ease.
- Fresh seafood: 1 pound shrimp (peeled and deveined, for the main protein base) and 1 pound white fish fillets (like cod or tilapia, cut into 1-inch pieces, to ensure tender bites).
- Tortillas: 8 large flour tortillas (warmed slightly to make them pliable for filling and rolling).
- Aromatic vegetables: 1 medium onion (finely chopped, to build the flavor foundation) and 2 bell peppers (one red and one green, diced, for added crunch and color).
- Garlic and herbs: 4 cloves garlic (minced, for a punchy aroma) and 1/4 cup fresh cilantro (chopped, to infuse zesty freshness).
- Spices and seasonings: 1 tablespoon chili powder (for that authentic Mexican-inspired kick), 1 teaspoon ground cumin (to enhance the earthy notes), 1 teaspoon salt (adjust to taste for balanced seasoning), and 1/2 teaspoon black pepper (freshly ground, for a subtle heat).
- Dairy and binders: 1 cup shredded cheese (such as Monterey Jack or cheddar, to create a gooey melt inside the chimichanga) and 2 tablespoons olive oil (for sautéing the filling mixture).
- Sauces and toppings: 1/2 cup salsa (mild or spicy, based on preference, for moisture in the filling) and 1/4 cup sour cream (optional, for serving alongside the finished dish).
With these ingredients prepped, we’re set to move seamlessly into the cooking process, transforming simple components into a mouthwatering meal.
Equipment Needed
Before we dive into preparing our flavorful Seafood Chimichanga, let’s ensure we have the right tools on hand. As experienced food bloggers, we know that the proper equipment makes the process smoother and helps achieve that perfect crispy exterior and tender filling.
To prepare this dish efficiently, gather the following essential kitchen tools. We’ve organized them in the order they’ll be used, from prep to cooking and serving:
- Cutting board and sharp knife: We start with a sturdy cutting board and a sharp knife to chop our fresh vegetables, seafood, and herbs accurately. This ensures even pieces for even cooking.
- Mixing bowls (medium and large): Next, use these for combining ingredients like the shrimp, fish, and spices. Opt for heat-safe bowls if you’re planning to marinate.
- Measuring cups and spoons: Accuracy is key in our recipes, so have these on hand to measure out spices, oils, and other components precisely.
- Skillet or frying pan (10-12 inches): This is crucial for sautéing the seafood and vegetable mixture. We recommend a non-stick skillet for easy flipping and to prevent sticking.
- Baking sheet and oven mitts: If baking the chimichangas for a healthier twist, a rimmed baking sheet is ideal. Always use oven mitts to handle hot pans safely.
- Tongs or spatula: These tools help us flip and assemble the chimichangas without breaking the tortillas, ensuring a neat and professional finish.
- Aluminum foil or parchment paper: Line your baking sheet with this to avoid mess and promote even browning on our Seafood Chimichanga.
With these items ready, we’re set to transition seamlessly from gathering ingredients to crafting this delectable dish.
Instructions
Now that we have gathered our fresh ingredients and essential tools, we’re excited to guide you through crafting our flavorful Seafood Chimichangas step by step. This process ensures a crispy, golden exterior and a succulent filling packed with zesty spices and tender seafood.
Prepare the Ingredients
Before we start cooking, let’s prep our components for efficiency and flavor. Begin by rinsing 1 pound of shrimp and 1 pound of white fish under cold water, then pat them dry with paper towels to remove excess moisture—this prevents splattering during cooking. Next, finely chop 1 medium onion, 2 bell peppers, and 3 garlic cloves, aiming for uniform pieces to promote even sautéing.
In a separate bowl, measure out 1 tablespoon of ground cumin, 1 teaspoon of chili powder, and 1 teaspoon of paprika, then mix them together for our spice blend that delivers a bold, aromatic kick. Shred 2 cups of cheese and roughly chop 1/2 cup of fresh cilantro, keeping these ready for assembly—these add a melty texture and vibrant herbal notes that elevate the dish. Finally, warm 8 large flour tortillas in the microwave for 20 seconds to make them pliable and easy to fold.
Cook the Seafood Filling
With ingredients prepped, let’s create the heart of our Seafood Chimichangas—a savory filling that’s juicy and full of depth. Heat 2 tablespoons of olive oil in a large skillet over medium heat, then add the chopped onion, bell peppers, and garlic, sautéing for 3-4 minutes until they soften and release a fragrant, sweet aroma that fills the kitchen.
Add the shrimp and white fish to the skillet, stirring constantly for 4-5 minutes until the seafood turns opaque and flakes easily with a fork, ensuring it’s cooked through without overdoing it to maintain its tender, succulent quality. Sprinkle in the spice blend along with salt and pepper to taste, cooking for another 2 minutes to let the flavors meld into a zesty, cohesive mixture. Remove from heat and stir in the chopped cilantro for a fresh, bright finish that balances the richness.
Assemble the Chimichangas
Now it’s time to bring everything together into neat, handheld parcels that promise a satisfying crunch. Lay one warmed flour tortilla flat on a clean surface and spoon 1/2 cup of the cooked seafood filling onto the center, topping it with 1/4 cup of shredded cheese for that irresistible gooey melt.
Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to enclose everything securely—this step is key to preventing leaks during frying and ensuring a crispy, uniform shape. Repeat with the remaining tortillas and filling, placing each assembled chimichanga seam-side down on a plate to hold its form until we’re ready to cook.
Fry the Chimichangas
For that signature golden-brown exterior, let’s fry our assembled chimichangas to perfection, resulting in a texture that’s shatteringly crisp on the outside and warmly tender inside. Heat 1/2 inch of olive oil in a large skillet over medium-high heat until it shimmers, then carefully add 2-3 chimichangas seam-side down, frying for 2-3 minutes per side until they achieve a deep, irresistibly crispy golden color.
Use tongs to flip them gently, allowing excess oil to drain on a paper towel-lined plate afterward to keep them from becoming greasy. If you prefer a healthier option, bake them on a greased baking sheet at 400°F for 15-20 minutes, flipping halfway, to get a similar crunch with less oil—either method delivers a mouthwatering contrast of textures that makes this dish unforgettable.
Tips for Make-Ahead and Storage
As we dive deeper into mastering our Seafood Chimichanga recipe, let’s explore practical strategies for make-ahead preparation and proper storage. These tips help preserve the dish’s crispy exterior and flavorful filling, ensuring it remains a convenient, delicious option for busy days.
Make-Ahead Tips
We often prepare components in advance to save time without sacrificing taste or texture. Follow these steps for seamless planning:
- Prep the Filling Ahead: Start by cooking the seafood filling up to 24 hours in advance. After sautéing the shrimp, fish, and vegetables, let it cool completely, then transfer to an airtight container. This allows the flavors to meld, making assembly quicker and more enjoyable.
- Assemble Chimichangas Early: You can roll the tortillas with the prepared filling and cheese up to 4 hours before cooking. Wrap each assembled chimichanga tightly in plastic wrap and refrigerate. Remember to handle gently to prevent leaks, keeping that zesty, spiced interior intact for a perfect fry or bake later.
- Season and Measure Spices in Advance: Mix your spices (like cumin, chili powder, and garlic) into a small bowl the night before. Store in a sealed jar to maintain freshness, so we can dive straight into cooking when ready.
For optimal results, we advise limiting make-ahead time to 24 hours in the refrigerator to avoid sogginess in the tortillas.
Storage Tips
Proper storage is key to maintaining the Seafood Chimichanga’s appealing crunch and vibrant flavors. Here’s how we handle leftovers confidently:
- Refrigeration Guidelines: Store cooked chimichangas in an airtight container in the fridge for up to 3 days. Place them on a paper towel to absorb excess moisture, preserving that golden, crispy shell.
- Freezing for Longer Storage: If you have extras, freeze unbaked or baked chimichangas for up to 2 months. Wrap each one individually in freezer-safe wrap or foil, then place in a resealable bag. This method locks in the fresh seafood essence, making it easy to enjoy later.
To help you track storage durations effectively, we’ve compiled the key details in the table below:
| Storage Method | Duration | Key Notes |
|---|---|---|
| Refrigeration | Up to 3 days | Cool completely before storing; reheat in oven for crispiness. |
| Freezing | Up to 2 months | Best for unbaked versions; thaw overnight in fridge before cooking. |
Reheating Instructions
When it’s time to enjoy your make-ahead chimichangas, we recommend reheating in a 375°F oven for 10-15 minutes to restore that irresistible crunch. Avoid microwaving, as it can make the shell soggy—stick to dry heat for the best results.
Conclusion
We’ve loved sharing this seafood chimichanga recipe with you, as it’s a fresh twist on a classic favorite. It’s perfect for impressing friends or spicing up family meals.
Once you’ve tried it, you’ll see how easy it is to make your own variations.
Let’s get cooking and make this dish a staple in our kitchens—it’s sure to become one of our go-to options for flavorful, fun dinners.
Frequently Asked Questions
What is a Seafood Chimichanga?
A Seafood Chimichanga is a twist on the classic Mexican-American dish, featuring a crispy tortilla filled with shrimp, fish, and zesty spices. It’s a flavorful option for dinners or gatherings, combining fresh seafood with aromatic veggies and cheese for a satisfying meal that contrasts textures beautifully.
What ingredients are needed for Seafood Chimichangas?
You’ll need 1 pound each of shrimp and white fish, 8 large flour tortillas, onions, bell peppers, garlic, cilantro, spices, shredded cheese, olive oil, salsa, and optional sour cream. Prep these in the order used for easy cooking, ensuring fresh, high-quality items for the best flavor.
What equipment is required to make Seafood Chimichangas?
Essential tools include a cutting board and sharp knife for chopping, mixing bowls, measuring cups and spoons, a skillet for sautéing, a baking sheet for baking, tongs or a spatula for assembly, and parchment paper for cleanup. These items ensure a smooth, efficient preparation process.
How do I prepare Seafood Chimichangas step by step?
Start by prepping ingredients: rinse and chop seafood and veggies, mix spices. Cook the filling in a skillet until seafood is done. Assemble by filling tortillas securely, then fry or bake for a crispy exterior. This method creates a delicious, textured dish in under an hour.
Can I make Seafood Chimichangas ahead of time?
Yes, prepare the seafood filling up to 24 hours in advance, assemble chimichangas early, or measure spices ahead. This saves time for busy days while keeping flavors fresh. Freezing unbaked versions for up to 2 months is also an option for convenient meal prep.
How should I store and reheat Seafood Chimichangas?
Store cooked chimichangas in the fridge for up to 3 days or freeze for up to 2 months. To reheat, use an oven at 350°F for 10-15 minutes to maintain crunch—avoid microwaving. This preserves the crispy shell and flavorful filling for the best results.