Name: Lettuce Tacos with Marinated Shrimp
Prep time: 25 min
Cook time: 10 min
Yield: 4
Cuisine: Internacional
Ingredients: 3 guajillo chiles, rehydrated in hot water for the marinade; 5 ancho chiles, rehydrated in hot water for the 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 tomato, in cubes; 2 cups shrimp, clean; salt; pepper; 1/2 cups Eva® cauliflower bits, for the pico de gallo; 1/2 cups tomato, for the pico de gallo; 1/4 cups cucumber, Persian for the pico de gallo; 1 cuaresmeño chile, 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 cilantro, 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; 4 leaves Eva® mini Romaine lettuce; red onion, in strips, for garnish

Preparation

15 mins

10 mins

Low

Blend the chiles with the onion, garlic, oregano, cumin, orange juice, and white vinegar until you get a thick sauce. Set aside. In a pan with hot oil, sauté the onion. Add the celery, tomato, and cook for a few minutes. Incorporate the shrimp and the marinade. Season with salt and pepper, cook for a few more minutes. Chill.