Shrimp taco
with Spinach & Corn Side salad
Labels:
Eiwitrijk
•Extra groente
Allergenen :
Tarwe
•Schaaldieren
•Melk (inclusief lactose)
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Bereidingstijd15 minuten
oventijd10 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
3 stuk(s)
Mini-tortilla's
(Bevat: Tarwe Kan bevatten: Soja, Mosterd)
80 gram
Garnalen
(Bevat: Schaaldieren)
1.5 stuk(s)
Tomaat
5 gram
Verse koriander
(Kan bevatten: Selderij)
¾ tl
Gerookt paprikapoeder
½ stuk(s)
Knoflookteen
50 gram
Witte kaas
(Bevat: Melk (inclusief lactose))
45 gram
Mais in blik
½ stuk(s)
Rode ui
½ stuk(s)
Rode puntpaprika
50 gram
Spinazie
¼ zakje(s)
Mexicaanse kruiden
Zelf toevoegen
½ el
Zonnebloemolie
¼ el
[Plantaardige] mayonaise
1 tl
Wittewijnazijn
naar smaak
Peper en zout
Voedingswaarden
Energie (kJ)2631 kJ
Energie (kcal)629 kcal
Vetten28.7 g
waarvan verzadigd10.9 g
Koolhydraten60.1 g
waarvan suikers14.9 g
Vezels8.7 g
Eiwitten31.7 g
Zout3.4 g
Benodigdheden
•Koekenpan
•Keukenpapier
•Aluminiumfolie
•Saladekom
Instructies
1
- Preheat the oven to 180°C.
- Finely chop the onion and crush or mince the garlic.
- Dice the tomato and Romano pepper. Pat the shrimp dry with kitchen paper.
- Heat a drizzle of olive oil in a wok or deep frying pan over medium-high heat. Fry the shrimp for 3 minutes until done, then remove from the pan and set aside.
Did you know... shrimp may be low in calories, but they are rich in protein and calcium.
2
- In the same frying pan, fry the onion and garlic for 1 minute over medium-high heat.
- Add the tomato and Romano pepper and fry for 5 - 6 minutes. Add the shrimp, smoked paprika and Mexican-style spices* and fry for one more minute.
- Gradually add half of the spinach, tearing it directly into the pan and fry for 1 - 2 minutes.
- Wrap the tortillas in aluminium foil and heat in the oven for 3 minutes.
*Take care, this ingredient is spicy! Use as preferred.
3
- Drain the corn.
- In a salad bowl, combine the mayonnaise with the white wine vinegar.
- Add the rest of the spinach and corn and crumble in half of the Greek-style cheese. Mix everything and season to taste with salt and pepper.
- Roughly chop the coriander.
4
- Fill the tortillas with shrimp and tomato mixture.
- Top with the rest Greek-style cheese.
- Serve with the spinach and corn salad.
- Garnish the tortillas and salad with coriander.
