Fish Tacos with Surimi and Shrimp Salad

Fabiola Gudiño
I surprised my wife with this recipe on our anniversary. She is particular about food, so I created this recipe thinking of the ingredients she likes the most, such as fish and shrimp... She loved it! She shows it off to everyone.
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Ingredients
4
Servings
  • 1/2 kilos fish fillet
  • 200 grams breadcrumbs
  • 2 eggs
  • 50 milliliters vegetable oil
  • 200 grams shrimp
  • 200 grams surimi
  • 3 tomatoes
  • 1/2 onions
  • 1 avocado
  • 5 grams fresh cilantro
  • 5 grams salt, to taste
  • homemade dressing, chipotle
  • 2 limes, lemon juice
  • 8 leaves romaine lettuce
Preparation
30 mins
5 mins
Low
  • In a bowl, beat the eggs and season with salt and pepper. Dip the fish fillet in the egg and coat with the breadcrumbs.
  • Heat the oil in a skillet over medium heat. Fry the fish and set aside on some paper towels to remove excess grease.
  • Cook the shrimp for 5 minutes in boiling water.
  • Chop the tomato, onion, cilantro, shrimp, avocado, and surimi with a knife and mix with the lemon juice. Season with salt and pepper.
  • Serve in the lettuce leaves placing the fish, the salad, and drizzle the dressing on top.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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