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Fabiola

Fabiola Gudiño

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Recipe of Fish Tacos with Surimi and Shrimp Salad
Recipe

Fish Tacos with Surimi and Shrimp Salad

30 mins
5 mins
Low
6
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I surprised my wife with this recipe on our anniversary. She is special for meals, so I made this recipe thinking about the ingredients that she likes the most, such as fish and shrimp ... She was fascinated! She shows it off to everyone.
Learn more about Fabiola Gudiño

Ingredients

4 portions
  • 1/2 kilos fish fillet
  • 200 grams ground bread
  • 2 eggs
  • 50 milliliters oil
  • 200 grams shrimp
  • 200 grams surimi
  • 3 tomatoes
  • 1/2 onions
  • 1 avocado
  • 5 grams fresh coriander
  • 5 grams salt, to taste
  • to taste homemade dressing, chipotle
  • 2 lemons, lemon juice
  • 8 leaves butterhead lettuce

Preparation

In a bowl, beat the eggs and season with salt and pepper. Pass the fish fillet in the egg and coat with the breadcrumbs.
Heat the oil in a satin over medium heat. Fry the fish and reserve on some sanitas to remove excess fat.
Cook the shrimp for 5 minutes in boiling water.
With a knife, chop the tomato, onion, coriander, shrimp, avocado, surimi and mix with the lemon juice. Season with salt and pepper.
Serve on the lettuce leaves, placing the fish, the salad and the dressing on top.

PRESENTATION

Place two lettuce leaves on the plate to form two tacos. On each sheet put fish fillet with a little surimi shrimp salad and add the dressing to taste, that's it! Enjoy it with your favorite drink.

TIPS

You can add the avocado last, so it won't beat when mixing the salad ingredients. With the lemon juice you will prevent the avocado from oxidizing.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
155.8
kcal
7.79%
Carbohydrate, by difference
9.4
g
3.13%
Protein
15.6
g
31.2%
Total lipid (fat)
5.9
g
9.08%
100
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Provided by USDA
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