Lettuce Tacos with Marinated Shrimp

Name: Lettuce Tacos with Marinated Shrimp
Prep time: 25 min
Cook time: 25 min
Yield: 4
Cuisine: Internacional
Ingredients: 3 guajillo chiles, hydrated in hot water for marinade; 5 ancho chiles, hydrated in hot water for 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 tomtato, diced; 2 cups shrimp, clean; salt; 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 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; leaves Mini Romaine Eva® lettuce, 4 pieces; red onion, in strips, to accompany

15 mins

10 mins

Low

1 comments

Eva

	663
Favorites

Collections

Glider

Super List

Upload a picture

To print

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.

Learn more about Eva

Ingredients

4 portions

Select all ingredients

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.