Shrimp Tacos with Tomato Salsa and Avocado
Nutritional values
(Percentage of daily recommendation)
| Calorie | 342 cal. | (16 %) | ||
| Protein | 17.89 g | (18 %) | ||
| Fat | 18.53 g | (16 %) | ||
| Carbohydrates | 30.03 g | (20 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 4.77 g | (16 %) |
| Vitamin A | 171.14 mg | (21,393 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.25 mg | (10 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.32 mg | (19 %) | ||
| Vitamin B₆ | 0.33 mg | (24 %) | ||
| Folate | 81.22 μg | (27 %) | ||
| Pantothenic acid | 0.76 mg | (13 %) | ||
| Biotin | 6.23 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 52.99 mg | (56 %) | ||
| Potassium | 681.65 mg | (17 %) | ||
| Calcium | 117.76 mg | (12 %) | ||
| Magnesium | 76.49 mg | (25 %) | ||
| Iron | 2.27 mg | (15 %) | ||
| Iodine | 1.43 μg | (1 %) | ||
| Zinc | 1.79 mg | (22 %) | ||
| Saturated fatty acids | 2.57 g | |||
| Cholesterol | 107.16 mg |
Ingredients
- Ingredients
- 8 cooked shrimp
- ½ lemon (juiced)
- salt
- freshly ground peppers
- 8 hard Taco shells
- 1 sm can peeled Tomatoes
- 1 onion
- 1 Red chili pepper
- 1 garlic clove
- 2 Tbsps olive oil
- 1 tsp chopped thyme
- 1 pinch sugar
- 1 Avocado
- 1 small head Lettuce
- 2 Tomatoes
Preparation steps
Toss the shrimp with 2 tablespoons lemon juice and season with salt and pepper.
Warm the taco shells in the oven.
For the salsa: Peel the onion and garlic and chop finely. Cut the chile in half lengthwise, remove the seeds and pith and finely chop. Sweat the onion in olive oil until translucent, add the garlic and chile and cook until fragrant. Add the tomatoes and tomato juice, crush the tomatoes with the back of a spoon, bring to a boil and simmer over low heat. Season with salt and pepper and add the sugar and thyme.
Peel the avocado, pit and slice the flesh. Immediately sprinkle with lemon juice.
Separate the lettuce leaves, rinse, trim, shake dry and tear into bite-sized pieces. Rinse the tomatoes and cut into wedges or slices.
Toss the avocado and shrimp with the salsa. Arrange the warm taco shells on a serving platter, top with lettuce and shrimp mixture and serve garnished with fresh tomatoes.
