BBQ Shrimp Tortillas with Mango Ketchup
with lime yogurt, salsa & parsley- Melk (inclusief lactose)
- Schaaldieren
- Zwaveldioxide en sulfiet
- Tarwe
- Gluten
- Selderij
- May contain traces of allergens
- Soja
- Mosterd
There is a special ingredient in your box! With this fair trade and delicious mango ketchup, The Ketchup Club combats waste and provides a good income to farmers in Kenya.
Ingredients
½ piece
Red onion
½ piece
Bell pepper
50 g
Chopped sweetheart cabbage
¼ piece
Lime
5 g
Fresh flat leaf parsley
(Contains: Selderij, May contain traces of allergens)
50 g
Organic Greek yogurt
(Contains: Melk (inclusief lactose))
½ sachet(s)
Mexican-style spices
½ sachet(s)
BBQ spice rub
120 g
Shrimp
(Contains: Schaaldieren)
1 piece
Tomato
30 g
Mango ketchup
(Contains: Zwaveldioxide en sulfiet)
4 piece
Wholewheat mini tortilla
(Contains: Soja, Mosterd, May contain traces of allergens, Tarwe, Gluten)
Not included in your delivery
¼ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Slice the onion into half-rings and cut the bell pepper into thin strips.
- Heat a light drizzle of olive oil in a deep frying pan over medium-high heat. Fry the onion with the bell pepper and the cabbage for 9 - 11 minutes, covered.
- Meanwhile, cut the lime into 6 wedges.
- Dice the tomato and finely chop the parsley.
- In a small bowl, combine the yogurt with the juice of 1 lime wedge per person. Season to taste with salt and pepper.
- Heat a clean frying pan over medium-high heat and warm the tortillas for 1 - 2 minutes per side (see Tip).
Tip: you can also microwave the tortillas for 1 - 2 minutes at 700W.
- Stir the Mexican-style spices* and the BBQ rub* into the vegetables, then fry for 1 minute over high heat.
- Stir in the shrimp and fry for 3 minutes, or until done. Season to taste with salt and pepper.
- In a bowl, combine the tomato with half of the mango ketchup.
*Take care, these ingredients are spicy! Use as preferred.
- Serve the tortillas on plates and top with the shrimp, the vegetables, the salsa and the lime yogurt.
- Drizzle with the rest of the mango ketchup.
- Garnish with the parsley and serve any remaining lime wedges alongside.
