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Fabiola

Fabiola Gudiño

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Recipe of Fish Tacos with Surimi Salad and Shrimp
Recipe

Fish Tacos with Surimi Salad and Shrimp

30 mins
5 mins
Low
6
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My wife is special for the meals in our anniversary I wanted to surprise her with this rich recipe which I thought to elaborate based on ingredients that were of her pleases like fish and shrimp, to prepare her I remembered that she does not like very ostentatious meals. This dish and my surprise was that he loved it and everyone presumes it.
Learn more about Fabiola Gudiño

Ingredients

4 portions
  • 1/2 kilos fish fillet
  • 20 grams ground bread
  • 2 eggs
  • oils, Oleic
  • 250 grams shrimp
  • 250 grams surimi
  • 3 tomatoes
  • 1 onion
  • 1 avocado
  • 1 bunch fresh coriander
  • salt, to taste
  • homemade dressings, of chipotle
  • 2 lemons
  • 8 Romaine orejonas

Preparation

Breaking the fillets with the ground bread and the whole egg beaten seasoned with salt and peppers
Fry in the previously heated Oleic oil for 5 min.
Cook the shrimp for 5 minutes in boiling water.
Chop the tomato, onion, cilantro, shrimp, avocado, surimi in small squares and mix as a salad and add a touch of salt and pepper.
Squeeze the lemons into the salad.
Serve on the lettuce leaves placing the fish, the salad and on top the dressing.

PRESENTATION

Placing the leaves in taco form to add a fillet that according to its size to the leaf to avoid that when taking it it breaks. Place the enzyme salad along with the dressing to give it a better flavor.

TIPS

The avocado put it at the end to last its shape and have a special flavor to spices and lemon.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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