Name: Corn Tortilla Bowl with Shrimp Salad
Prep time: 10 min
Yield: 4
Cuisine: Internacional
Ingredients: corn tortillas, warm, for the bowl; cooking spray, for the bowl; 2 cups pink shrimp, for the filling; 1 cup jicama, in cubes, for the filling; 1 cup cherry tomato, in quarters, for the filling; 1/2 cups red onion, finely chopped, for the filling; 4 serrano chiles, finely chopped, for the filling; 1/4 cups fresh cilantro, finely chopped, for the filling; 1/2 cups orange juice, for the filling; 1/4 cups lime juice, for the filling; 3 tablespoons soy, for the filling; salt, for the filling; pepper, for the filling; leaves Eva® butterhead lettuce, 1 piece; guacamole, for garnish; radish, sliced for garnish; leaves fresh cilantro, for decoration

Preparation

10 mins

Medium

For the tortilla bowl, grease a warm tortilla with a little cooking spray on both sides; then place the tortilla over the base of a soufflé dish and, using your hands, shape it into a bowl. Place a second soufflé dish on top to maintain its shape. Bake in the microwave in 30-second increments (approximately 90 seconds). Halfway through the process, remove the soufflé dish from the top, and continue baking in the microwave in 30-second increments (approximately 90 seconds), until the tortilla is completely toasted. Set aside. In a bowl, mix the shrimp, jicama, cherry tomatoes, red onion, serrano pepper, cilantro, orange juice, lime juice, and soy sauce; season with salt and pepper. Mix until fully combined. Set aside.