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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.
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
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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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