Lettuce Tacos with Marinated Shrimp
Eva
Preparing this recipe for lettuce tacos with three-chile marinated shrimp will be a great way to treat yourself while enjoying a light and delicious meal. These lettuce tacos are the perfect excuse to eat seafood. Try them accompanied by red onion and enjoy them any time of the year.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 3 guajillo chiles, rehydrated in hot water for the marinade
  • 5 ancho chiles, rehydrated in hot water for the marinade
  • 4 tablespoons chipotle chile, for the marinade
  • 1/4 onions, for the marinade
  • 1 clove garlic, for the marinade
  • 1 tablespoon oregano, for the marinade
  • 1/2 tablespoons cumin, whole, for the marinade
  • 1/2 cups orange juice, for the marinade
  • 2 tablespoons white vinegar, for the marinade
  • 2 tablespoons olive oil
  • 1/2 cups onion, in strips
  • 1/4 cups celery, finely chopped
  • 3/4 cups tomato, in cubes
  • 2 cups shrimp, clean
  • salt
  • pepper
  • 1/2 cups Eva® cauliflower bits, for the pico de gallo
  • 1/2 cups tomato, for the pico de gallo
  • 1/4 cups cucumber, Persian for the pico de gallo
  • 1 cuaresmeño chile, finely chopped for the pico de gallo
  • 1 tablespoon onion powder, for the pico de gallo
  • 1 tablespoon oregano, for the pico de gallo
  • 1/4 cups cilantro, finely chopped for the pico de gallo
  • 1/4 cups lime juice, for the pico de gallo
  • 3 tablespoons orange juice, for the pico de gallo
  • salt, for the pico de gallo
  • pepper, for the pico de gallo
  • 4 leaves Eva® mini Romaine lettuce
  • red onion, in strips, for garnish
Preparation
15 mins
10 mins
Low
  • Blend the chiles with the onion, garlic, oregano, cumin, orange juice, and white vinegar until you get a thick sauce. Set aside.
  • In a pan with hot oil, sauté the onion. Add the celery, tomato, and cook for a few minutes. Incorporate the shrimp and the marinade. Season with salt and pepper, cook for a few more minutes. Chill.
  • For the pico de gallo, mix the cauliflower bits with the tomato, Persian cucumber, cuaresmeño chili, onion powder, oregano, cilantro, lime juice, and orange juice. Season with salt and pepper. Set aside.
  • Place two Eva® Mini Romaine lettuce leaves, one on top of the other, for a wider base, add the marinated shrimp, accompany with cauliflower pico de gallo, and garnish with red onion. Place on a large plate.

Nutritional Information

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