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Quick wholegrain shrimp tortillas with mango sauce

Name: Quick wholegrain shrimp tortillas with mango sauce with Greek-style cheese, avocado, slaw, tomato and salad
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 160 g Shrimp; 8 piece Wholewheat mini tortilla; 1 piece Garlic; 200 g Rainbow slaw mix; 60 g Lamb's lettuce; 2 piece Tomato; 1 piece Avocado; 10 g Fresh flat leaf parsley & mint; 50 g Greek-style cheese; 50 g Organic sour cream; 1 sachet(s) BBQ spice rub; 40 g Mango chutney; 1 tablespoon [Plant-based] butter; 1 tablespoon White wine vinegar; to taste Extra virgin olive oil; 1 tablespoon [Plant-based] mayonnaise; 1 tablespoon Water for the sauce; to taste Salt and pepper

with Greek-style cheese, avocado, slaw, tomato and salad

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Calories

832 kcal

Protein

32.4g protein

Total

15 minutes

Difficulty

Easy

Fibermaxxing

Allergens:

Schaaldieren
Tarwe
Gluten
Melk (inclusief lactose)
Mosterd
Soja
Mosterd
May contain traces of allergens
Selderij

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

80 g

Shrimp

(Contains: Schaaldieren)

4 piece

Wholewheat mini tortilla

(Contains: Tarwe, Gluten May be present: Soja, Mosterd)

½ piece

Garlic

100 g

Rainbow slaw mix

30 g

Lamb's lettuce

1 piece

Tomato

½ piece

Avocado

5 g

Fresh flat leaf parsley & mint

(May be present: Selderij)

25 g

Greek-style cheese

(Contains: Melk (inclusief lactose))

25 g

Organic sour cream

(Contains: Melk (inclusief lactose))

½ sachet(s)

BBQ spice rub

20 g

Mango chutney

(Contains: Mosterd)

Not included in your delivery

½ tablespoon

[Plant-based] butter

½ tablespoon

White wine vinegar

to taste

Extra virgin olive oil

½ tablespoon

[Plant-based] mayonnaise

½ tablespoon

Water for the sauce

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3480 kJ

Calories832 kcal

Fat46.6 g

Saturated Fat16 g

Carbohydrate63 g

Sugar9.4 g

Dietary Fiber18.6 g

Protein32.4 g

Cholesterol15 mg

Salt2.8 g

Trans Fat0.1 g

Potassium734.5 mg

Calcium57.4 mg

Iron1 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Bowl

•Tall-Sided Pan

•Aluminum Foil

•Small Bowl

Cooking Steps

Preheat the oven to 200°C (see Tip).
Meanwhile, chop the fresh herbs.
In a bowl, mix the rainbow slaw with half of the fresh herbs and the white wine vinegar, extra virgin olive oil to taste, salt and pepper.

Tip: You will heat the tortillas in the oven later on, however you can alternatively use a frying pan or the microwave if preferred.

Dice the tomato.
Halve and pit the avocado.
Scoop out the avocado flesh and mash it in a bowl with the sour cream. Season with salt and pepper.

Did you know... avocado is rich in unsaturated fat, which is good for cholesterol levels and overall cardiovascular health.

Wrap the tortillas in aluminium foil and warm in the oven for 2 - 3 minutes.
Melt the butter in a frying pan over medium-high heat. Crush or mince the garlic. Fry the shrimp with the garlic and the BBQ rub* for 3 minutes. Deglaze with 1 tbsp water per person. Season with salt and pepper.
In a small bowl, mix the mango chutney with the mayo and the water for the sauce.

*Take care, this ingredient is spicy! Use as preferred.

Spread the avocado dip over the tortillas and top with the lettuce, slaw, tomato, the shrimp and their cooking juices. Serve the rest of the vegetables on the side.
Drizzle the tortillas with the mango mayo, crumble over the Greek-style cheese and garnish with the rest of the fresh herbs.