Preparing this recipe of lettuce tacos with shrimp in three chili marinade will be a great way to pamper yourself, while you can have a light and delicious meal. These tacos with lettuce are the perfect excuse to eat seafood. Try them accompanied by purple onion and enjoy them at any time of the year.
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Ingredients4 portions
Preparation
Blend the chiles with the onion, garlic, oregano, cumin, orange juice and white vinegar until you get a thick sauce. Reservation.
In a pan with hot oil, fry the onion. Add the celery, the tomato and cook for a few minutes. Add shrimp and marinade. Season with salt and pepper, cook for a few more minutes. Cool
For the pico de gallo, mix the cauliflower bits together with the tomato, the Persian cucumber, the Cuaresmeño pepper, the onion powder, the oregano, the cilantro, the lemon juice and the orange juice. Season with salt and pepper. Reservation.
Place two Eva® Mini Romaine lettuce leaves, one on top of the other, to obtain a wider base, add the marinated shrimp, accompany with cauliflower rooster's beak and decorate with purple onion. Place on extended plate.
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