Recipe courtesy of The Surfin' Burrito

Shrimp and Mahi-Mahi Burrito

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  • Level: Advanced
  • Total: 10 hr 20 min (includes marinating time)
  • Active: 1 hr 50 min
  • Yield: 4 burritos
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400 grams (14 ounces) peeled jumbo shrimp

400 grams (14 ounces) marinated mahi-mahi fillet (see Cook's Note) 

120 grams (4 ounces) onion, diced 

120 grams (4 ounces) green bell pepper, diced

120 grams (4 ounces) tomato, diced 

80 grams (3 ounces) corn

160 grams (5.5 ounces) shredded cheese (a mix of Cheddar, Monterrey Jack, Chihuahua and Asadero) 

4 large flour tortillas 

200 grams (7 ounces) refried pinto beans 

200 grams (7 ounces) Mexican-Style Tomato Rice, recipe follows

160 grams (5.5 ounces) lettuce, shredded 

120 grams (4 ounces) Pico de Gallo, recipe follows

20 grams (3 ounces) chives, minced 

Salsas (recipes follow):


Salsa Roja

Chipotle Sauce

Habanero Salsa

Salsa de Tamarindo

Mexican-Style Tomato Rice:

Vegetable oil, for pan

1/2 onion, diced

1 clove garlic, chopped

1 cup rice

2 cups tomato puree

Pico de Gallo:

2 tomatoes, cubed

1/2 onion, cubed

10 leaves fresh cilantro, chopped

Juice of 1 lime


Guacamole Sauce:

6 avocados

1/2 onion, coarsely chopped

50 grams (2 ounces) fresh cilantro

Juice of 2 limes


Salsa Roja:

1 kilogram (2.2 pounds) tomato

1/2 onion

1 clove garlic

Fresh cilantro

Salt and pepper

Chipotle Sauce:

1 scoop chipotles in adobo

1/2 liter (17 ounces) milk

2 tablespoons cream cheese


Habanero Salsa:

1 kilogram (2.2 pounds) habanero peppers

1/2 onion

Salsa de Tamarindo:

1 scoop chipotles in adobo

Tamarind sauce


  1. First we add the shrimp and fish to the grill. Then we add the onion, bell pepper, tomato and corn. We cook everything well and then top it all with the shredded cheese, letting the cheese start to melt.
  2. At this point, we heat the tortillas up on the grill and transfer them to the prep table. The tortillas are layered with refried beans, Tomato Rice, the ingredients from the grill, lettuce and pico de gallo, and sprinkled with chives.
  3. We then add all five salsas before rolling up those fine burritos. The rolled burritos are placed back on the grill and cooked for a solid 30 seconds on all four sides, until crispy outside and heated through.
  4. The rolled burritos are wrapped in foil and ready to serve!

Mexican-Style Tomato Rice:

  1. Heat oil in a paella pan. Add the onions and garlic; cook until softened. Add the rice; fry until toasted. Add 2 cups of tomato puree. Simmer for 30 mins.

Pico de Gallo:

  1. Combine the tomatoes, onions, cilantro and lime juice in bowl. Add salt to taste. Mix well.

Guacamole Sauce:

  1. Add the avocados, onions, cilantro, lime juice, a little salt and 2 cups water to a blender; blend well.

Salsa Roja:

  1. Throw the tomato, onion and garlic on a grill. When cooked, blend with some cilantro, salt and pepper.

Chipotle Sauce:

  1. Add the chipotles and milk to a blender; blend well. Add the cream cheese and a touch of salt; blend again.

Habanero Salsa:

  1. Grill the habaneros and the onion half. Add to a blender with water and salt; blend well.

Salsa de Tamarindo:

  1. Add the chipotles and some tamarind sauce to a blender; blend well.

Cook’s Note

Marinate the mahi-mahi overnight in 50 grams (2 ounces) of pureed guajillo chile blended with a small amount of water.