x
Eva

Eva

ImagenReceta
3 Photos
Recipe of Corn Tortilla Bowl with Shrimp Salad
Eva

Eva

Recipe of Corn Tortilla Bowl with Shrimp Salad
Eva

Eva

Recipe of Corn Tortilla Bowl with Shrimp Salad
Eva

Eva

x
Select File


Validate Cancel
3

Corn Tortilla Bowl with Shrimp Salad

10 mins
Half
255
Favorites
Collections
Glider
Super List
Upload a picture
To print
This recipe is a good option to present shrimp toast differently. Preparing them only requires three simple steps and you will have a healthy and quick dish. In addition, these tortilla bowls with shrimp salad are rich in essential fatty acids, vitamins and protein. Do not forget that tortillas should be warm, to manipulate better when shaping them and avoid breaking them.
Learn more about Eva

Ingredients

4 portions
  • corn tortillas, warm, for the bowl
  • enough cooking spray oil, for the bowl
  • 2 cups cheap shrimp, for the filling
  • 1 cup jicama, in cubes, for the filling
  • 1 cup cherry tomato, in quarters, for filling
  • 1/2 cups red onion, finely chopped, for the filling
  • 4 serrano peppers, finely chopped, for filling
  • 1/4 cups fresh coriander, finely chopped, for filling
  • 1/2 cups orange juice, for the filling
  • 1/4 cups lemon juice, for the filling
  • 3 tablespoons soy, for the filling
  • to taste salt, for the filling
  • to taste black pepper, for the filling
  • leaves French Lettuce Eva®, 1 piece
  • to taste guacamole, To accompany
  • to taste radish, sliced to accompany
  • leaves fresh coriander, to decorate

Preparation

For the tortilla bowl, grease a warm tortilla with a little oil spray on both sides; Then place the tortilla on the base of a souffle mold and with the help of your hands, give it a bowl shape. Top a second mold for soufflé so that it does not lose its shape. Bake in the microwave for times of 30 seconds (approximately 90 seconds). In the middle of the process, remove the souffle mold from the top, re-bake in the microwave for 30 seconds (approximately 90 seconds), until the tortilla is completely roasted. Reservation.
In a bowl mix the shrimp, jicama, cherry tomato, purple onion, serrano pepper, cilantro, orange juice, lemon juice and soy; Season with salt and pepper. Mix until completely incorporated. Reservation.
Place the lettuce leaves on the tortilla bowl Eva® add the shrimp mixture. Accompany with guacamole and radish slices; Garnish with cilantro.

PRESENTATION

On a bowl of tortilla serve Eva® French lettuce leaves and shrimp filling. Garnish with guacamole, radish and coriander leaves, accompany with thirds of lemon.

TIPS

Before making the bowl, make sure the tortilla is not cold, as it will help to manipulate the shape better and prevent it from breaking.

Did you cook this recipe?

Print recipe for:

Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (0)
Be the first to give a rating

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

Submit
SUGGESTED RECIPES

Shrimp Cocktail

4 Comments

Antioxidant Bowl

7 Comments

Bowl California

2 Comments

Shrimp Diablo

2 Comments
ADVERTISING
ADVERTISING
ADVERTISING