Matane Shrimp Tacos
with avocado and lime sauce and a crunchy herbed cucumber and celery salad
Informations supplémentaires
25 min.
|
556 kcal
|
easy
|
|
Printable version
1. Cook the potatoes
Preheat the oven to 425°F. Cut the potatoes into small cubes or fine fries. Place on a baking sheet lined with baking paper. Add a drizzle of oil, salt and pepper. Bake in the oven for 18-20 minutes.
2. Setup
Chop the herbs. Zest the lime. Thinly slice the cucumber, celery and shallot. Drain the shrimp.
3. Make the salad
Mix the cucumber with the celery, shallot, herbs, a drizzle of oil, 1-2 tbsp of cider or wine vinegar and 1 tsp of sugar. Add salt and pepper.
4. Make the sauce
Mix the sour cream with the guacamole and the juice of half a lime. In another bowl, mix the shrimp with the lime zest, a drizzle of oil, salt and pepper.
5. Plate your dish
Heat the tortillas to taste. Garnish with the cucumber salad, shrimp and avocado sauce. Serve with the potatoes. Bon appétit!
150gNordic Shrimp
2unitCelery
2unitLebanese Cucumber(s)
1unitLime
1unitCilantro
2unitSour Cream
1unitGuacamole
1unitShallot
6unitCorn Tortilla(s)
350gYellow Potato(es)
What you need
sheet pan, bowls, microplane
556 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
89g
30%
fat
11g
17%
cholesterol
103mg
34%
fiber
5g
20%
protein
24g
saturated
4g
20%
sodium
962mg
40%
sugar
5g
trans
0g