Mini Tortillas with Shrimps, Tomato and Romano pepper
with Spinach & Corn Side saladCalories
:
684 kcalProtein
:
35.5g proteinTotal
:
15 minutesDifficulty
:
EasyExtra Veggies
High Protein
Calorie Smart
Allergens:
- Schaaldieren
- Melk (inclusief lactose)
- Tarwe
- Gluten
- Selderij
- May contain traces of allergens
- Soja
- Mosterd
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)
1.5 piece
Tomato
5 g
Fresh coriander
(May be present: Selderij)
¾ teaspoon
Smoked paprika
½ piece
Garlic
50 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
50 g
Corn
½ piece
Red onion
½ piece
Romano pepper
50 g
Spinach
¼ sachet(s)
Mexican-style spices
4 piece
Wholewheat mini tortilla
(Contains: Tarwe, Gluten May be present: Soja, Mosterd)
Not included in your delivery
½ tablespoon
Sunflower oil
¼ tablespoon
[Plant-based] mayonnaise
1 teaspoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2862 kJ
Calories684 kcal
Fat30.8 g
Saturated Fat11.3 g
Carbohydrate61.3 g
Sugar14.3 g
Dietary Fiber16.6 g
Protein35.5 g
Salt3.4 g
Potassium666.4 mg
Calcium84.3 mg
Iron1.7 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
•Tall-Sided Pan
•Paper Towel
•Aluminum Foil
•Salad Bowl
Cooking Steps
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.
