Tacos with shrimp & avocado dressing
Tacos with shrimp & avocado dressing
565kcal Per person
27g Protein
34g Carbs
36g Fat
11g Fiber
Ingredients
- 3 ounces shrimp (frozen) (84 g)
- 8 cherry tomatoes
- ¼ red onion
- 2 ounces corn (56 g)
- 2 tacos
- ½ avocado
- 1 ½ fluid ounce yogurt, nonfat (45 ml)
- 1 tablespoon olive oil (15 ml)
- 1 teaspoon paprika (ground spice) (2 g)
- 1 pinch ground cumin (1 g)
- 1 pinch chili powder (1 g)
- 1 handful mixed salad (30 g)
Preparing this recipe
- Preheat the oven to 350°F (180 °C).
- Thaw the shrimp.
- Chop the tomatoes into pieces and finely chop the onion. Mix this together with the corn in a small bowl.
- Warm the tacos in the oven according to the package instructions.
- Using an immersion blender, puree the avocado with the yogurt in a small bowl. Season with salt and pepper.
- Pat the shrimp dry with kitchen paper.
- Heat the oil in a pan. Add the shrimp and spices and cook for 2 minutes until done.
- Fill the tacos with half of the mixed salad and half of the corn mixture. Distribute the shrimp across the tacos and drizzle the dressing on top.
- Serve the tacos with the remaining mixed salad and leftover corn mixture.
Requisites:
- (Immersion) blender
Tip van FitChef
1. Finely chop a garlic clove and sauté half with the shrimp, adding the other half when blending the avocado dressing.
2. No immersion blender? Mash the avocado flesh with a fork and mix it into the yogurt.
