/
1 piece
Lime
2 piece
Avocado
160 g
Shrimp
()
1 sachet(s)
Mexican-style spices
50 g
Sriracha mayo
()
4 piece
Flour tortillas
( )
1 piece
Tomato
1 tablespoon
Olive oil
to taste
Salt and pepper
Energy (kJ)2825 kJ
Calories675 kcal
Fat42.5 g
Saturated Fat5.1 g
Carbohydrate50.7 g
Sugar5.8 g
Dietary Fiber7.3 g
Protein20.5 g
Salt2.3 g
Potassium577.7 mg
Calcium25.6 mg
Iron0.7 mg
•Bowl
•Baking Sheet with Baking Paper
•Tall-Sided Pan
1
- Preheat the oven to 200°C.
- Place the tortillas on a parchment-lined baking sheet. Drizzle some olive oil on each tortilla.
- Bake for 4 - 5 minutes until golden, then remove from the oven and set aside to cool.
- Halve and pit the avocado, then scoop out the flesh and add to a bowl.
2
- Cut the lime into wedges. Dice the tomato.
- Mash the avocado with a fork.
- Mix the avocado with the tomato and the juice of one lime wedge, then season with salt and pepper.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the shrimp with the Mexican-style spices* for 3 - 4 minutes.
*Take care, this ingredient is spicy! Use as preferred.
3
- Transfer the crispy tortillas to a plate and spread the guacamole evenly on top of each one.
- Top with the shrimp and finish with a drizzle of the Sriracha mayo.
- Garnish with the rest of the lime wedges.
