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Seafood Burritas

BY Mike Diago

PUBLISHED August 13, 2025

These burritas are inspired by several I had on a trip to Puerto Vallarta. While we don’t claim burrita authenticity, we can promise these are delicious. Also, according to one Puerto Vallarta-born food writer, Paola Briseño Gonzáles, the recipe varies a ton. The inventor, a place called Tacon de Marlin, often includes red onion, shredded lettuce, and American cheese on theirs, for example, while we make a pared-down version here.

This recipe is part of "Dinner Tonight, Dinner Tomorrow."

 

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Seafood Burritas

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Makes 4 servings 1x

Time 25 minutes

Sure, leftovers are great for the next day’s lunch. But what if tonight’s meal ended up as tomorrow’s supper—yet in a totally new, unexpected way? This is “Dinner Tonight, Dinner Tomorrow,” a monthly series that we hope you find as useful as we do.

Units Scale

Ingredients

  • 1 7–oz can of chipotle peppers in adobo sauce
  • 1 cup remoulade (left over from shrimp boil)
  • 2 teaspoons vegetable oil, divided
  • 1 green bell or poblano pepper, chopped
  • 1 pound of peeled shrimp (left over from shrimp boil)
  • Pre-cooked octopus, sliced (optional)
  • Smoked or raw swordfish or tuna steaks (optional)
  • Salt and chili oil to taste if using fresh swordfish or tuna
  • 4 large flour tortillas

Instructions

  1. Add liquid from chipotles en adobo to remoulade to taste and mix well.
  2. Heat 1 teaspoon of oil in a small skillet over medium heat until hot, then add green pepper and fry until soft. Add shrimp and, if you have it, pre-cooked octopus, and continue to fry for two or three minutes. 
  3. If using smoked tuna or swordfish, shred it. If using fresh, sprinkle with salt and chili oil, and sear in a teaspoon of oil on all sides for five minutes. Remove and cube. 
  4. Blister large tortillas over or under some kind of flame, or microwave them, and split all ingredients between the four tortillas, ending with the adobo remoulade.
  5.  Wrap the tortillas, slice the burritas down the middle, and then griddle them on the sides and the open faces.
  6. Drizzle additional spiked adobo remoulade on the open side and serve.

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