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Ingredients
Taco Cups with Shrimp and Avocado
- For the taco shells
- 150 grams Pastry flour
- 1 pinch salt
- 200 milliliters lukewarm milk
- 1 Tbsp liquid butter
- 2 eggs
- vegetable oil (to fry)
- For the filling
- 16 cooked King prawn (peeled and deveined)
- 1 small red onion
- 4 Tbsps Mayonnaise
- 2 Tbsps Crème fraiche
- freshly ground peppers
- 1 organic Lime (juiced)
- For garnish
- 1 ripe Avocado
For the taco shells, whisk flour and milk until smooth, stir in salt, butter and eggs and let stand for about 10 minutes. Fry batter in hot oil into 12 small tortillas 6-7 cm diameter (approximately 2 1/3 to 2 3/4 inches diameter). Press tortillas into mini tartlet tins while still hot and let cool. Gently remove taco shells from tartlet tins.
For the filling, rinse shrimp and pat dry. Finely chop 4 shrimp. Peel onion, chop finely and mix with chopped shrimp, mayonnaise and creme fraiche. Season filling with salt, pepper and a squeeze of lime juice. For garnish, halve avocado and remove pit. Peel avocado, cut into thin slices and immediately sprinkle with remaining lime juice. Spoon filling into taco shells and top each with a shrimp. Garnish taco cups with avocado slices to serve.
(Percentage of daily recommendation)
| Calorie | 750 cal. | (36 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |