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Recipe of Lettuce Tacos with Marinated Shrimp
Eva

Eva

Recipe of Lettuce Tacos with Marinated Shrimp
Eva

Eva

Recipe of Lettuce Tacos with Marinated Shrimp
Eva

Eva

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Lettuce Tacos with Marinated Shrimp

15 mins
10 mins
Low
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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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Ingredients

4 portions
  • 3 guajillo chilies, hydrated in hot water for marinade
  • 5 ancho chili peppers, hydrated in hot water for marinade
  • 4 tablespoons chipotle chili, 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 tomtato, diced
  • 2 cups shrimp, clean
  • to taste salt
  • to taste black pepper
  • 1/2 cups Cauliflower Eva® Bits, for the pico de gallo
  • 1/2 cups tomtato, for the pico de gallo
  • 1/4 cups cucumber, Persian for pico de gallo
  • 1 jalapeño pepper, 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 coriander, finely chopped for the pico de gallo
  • 1/4 cups lemon juice, for the pico de gallo
  • 3 tablespoons orange juice, for the pico de gallo
  • to taste salt, for the pico de gallo
  • to taste black pepper, for the pico de gallo
  • leaves Mini Romaine Eva® lettuce, 4 pieces
  • enough red onion, in strips, to accompany

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.

PRESENTATION

Serve in an extended dish and accompany with cauliflower and purple onion pico de gallo.

TIPS

So that the marinade is spicy enough, keep the seeds and veins of the peppers; Blend the marinade very well until it thickens enough.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
65.7
kcal
3.29%
Carbohydrate, by difference
5.6
g
1.87%
Protein
6.2
g
12.4%
Total lipid (fat)
2.4
g
3.69%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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Ratings (1)
Gloria Joya
28/02/2020 13:43:02
Los bits de coliflor, lo pones directo del empaque al pico de gallo...? No hay necesidad de blanquearlos? Gracias....

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