Shrimp Tacos

Do you not enjoy ground meat in your tacos and would like to try something more seafood-based and healthy? Shrimp will be just perfect for this.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 piece Avocado, fresh

  • 1 piece Mango, fresh

  • 200 g Fish, shrimp

  • 2 handfuls Salad, gooseberry

  • 2 pod Garlic, fresh

  • 1 piece Onion, young

  • 1 spoon Oil, plant, sunflower

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 8 pieces Taco shell, baked

Steps

  1. Rinse the shrimp thoroughly under running water and pat them dry. Peel the garlic, mince it, and finely chop it. Rinse the onion, remove the outer layer, and finely chop it. Rinse the avocado and mango. Peel the mango, remove the pit, and dice it. Cut the avocado around the pit, twist, and lift. Remove the pit. Scoop out the avocado flesh from the skin and dice it.

  2. Heat a wok and pour in the oil. Add the onion to the oil and sauté it over moderate heat, stirring constantly, for 3 minutes. Add the garlic and sauté for another 2 minutes. Then add the shrimp to the pan, season with salt and pepper. Quickly sauté everything together until the shrimp turn pink and shrink (about 3 minutes). Remove the wok from the heat.

  3. Preheat the oven to 180°C. Place parchment paper on a baking sheet and lay the wheat tortillas on top. Bake them in the oven for 3 minutes. Rinse the lettuce and evenly distribute it among all the tortillas. Evenly distribute the shrimp, avocado, and mango over the lettuce. Serve the tacos immediately.

Nutrition Information (Per 100g)

  • Calories: 105.62 kcal
  • Fat: 6.08 g
    • Saturated Fat: 0.76 g
  • Carbohydrates: 7.14 g
    • Sugars: 3.5 g
  • Protein: 4.71 g
  • Fiber: 1.98 g

Advice

If desired, drizzle pineapple pieces with a bit of lemon juice to prevent them from turning black. You can also add a few mint leaves to the tacos.