Chipotle Shrimp Tacos with Avocado & Mango
with zhoug, corn & lime mayonnaise- Schaaldieren
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Soja
- May contain traces of allergens
- Selderij
There is a special ingredient in your box! Zhoug is a spicy, herby sauce from the Middle East, made from coriander, garlic, chili peppers, spices and olive oil.
Ingredients
120 g
Shrimp
(Contains: Schaaldieren)
70 g
Corn
10 g
Chipotle paste
½ piece
Mango
4 piece
Mini tortillas
(Contains: Mosterd, Soja, May contain traces of allergens, Tarwe, Gluten)
25 g
Zhoug
½ piece
Purple carrot
5 g
Fresh coriander & mint
(Contains: Selderij, May contain traces of allergens)
½ piece
Avocado
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
¼ piece
Lime
Not included in your delivery
½ tablespoon
Olive oil
1.5 tablespoon
[Plant-based] mayonnaise
½ tablespoon
[Plant-based] butter
Nutrition Values
Utensils
Cooking Steps
- Peel and dice the mango. Drain the corn.
- Halve and pit the avocado, then remove the skin and slice the flesh.
- Grate the carrot.
- Roughly chop the fresh herbs. Quarter the lime.
Did you know... mango is one of the best sources of potassium, which helps maintain a healthy blood pressure. You can also find potassium in bananas, salmon, potatoes, broccoli and peanuts.
- Pat the shrimp dry with kitchen paper.
- Heat a drizzle of olive oil in a frying pan over medium-high heat.
- Fry the shrimp with the chipotle paste* for 3 minutes, or until the shrimp are done.
- Turn off the heat and stir in a knob of butter.
*Take care, this ingredient is spicy! Use as preferred.
- In a small bowl, combine the corn with the zhoug*.
- In another small bowl, mix the mayonnaise with the juice of 1 lime wedge per person.
- Place a clean frying pan over medium-high heat (see Tip). Heat the tortillas for 1 - 2 minutes per side, or until golden-brown. Keep warm over a low heat until serving.
*Take care, this ingredient is spicy! Use as preferred.
Tip: if preferred, you can also microwave the tortillas on high for 1 - 2 minutes instead.
- Fill each tortilla with the carrot, mango and avocado. Top with the corn and zhoug, the chipotle shrimp and the lime mayonnaise.
- Drizzle over the remaining chipotle butter from the pan and crumble over the Greek-style cheese.
- Garnish with the fresh herbs and the remaining lime wedges.
