Shrimp Tacos with Grapefruit Salad
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 450, total fat 10 G., saturated fats 1 G., proteins 25 G., carbohydrates 65 G., fiber 9 G., cholesterol 235 mg, sodium 1470 mg, sugar - G.
Calories 450, total fat 10 G., saturated fats 1 G., proteins 25 G., carbohydrates 65 G., fiber 9 G., cholesterol 235 mg, sodium 1470 mg, sugar - G.
The Mexican taco appetizer is captivating with its folded filling inside a warm tortilla. After all, any dish becomes more delicious and appetizing this way. In addition to traditional taco fillings, people around the world have begun to wrap any meat or seafood cooked in sauce in tortillas. Tacos are made using small corn tortillas, approximately 15 cm in size. Warm them up and fill them with pan-fried shrimp in a deliciously savory sauce made with grapefruit juice, agave syrup, and chipotle peppers, which impart a pleasant smoky flavor in addition to the heat. Serve tacos with a light, vitamin-rich salad of grapefruit, red onion, and jicama.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g large shrimp, peeled and deveined
- 3 red grapefruits (2 divided into segments, juice 1)
- Half a small jicama, peeled and cut into strips
- Half a small red onion, thinly sliced
- 0.5 cup fresh cilantro
- Juice of 1 lime + wedges for serving
- 2 tbsp olive oil + extra for greasing the pan
- 8 corn tortillas
- 2 tbsp. l. agave syrup (or 1 tbsp honey)
- 1 chipotle pepper in adobo sauce, chopped + 2 tsp adobo sauce
- 1 tsp ground cumin
We recommend
Recipes with similar ingredients: tortilla, shrimps, jicama, grapefruit, Agave nectar, chipotle peppers in adobo sauce, cumin
Cooking the dish according to the recipe:
- In a bowl, combine grapefruit segments, jicama, red onion, cilantro, lime juice, and 1 tablespoon olive oil; season with salt and pepper and toss to combine.
- Grease a grill pan with olive oil and heat over medium-high heat. Fry a few at a time. tortillas Fry in a frying pan for 1-2 minutes on each side. Wrap in foil to keep warm.
- Meanwhile, in a small saucepan, combine the grapefruit juice, agave, chipotle adobo sauce, and cumin over medium-high heat. Cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes.
- Toss the shrimp with the remaining 1 tablespoon of olive oil and season with salt and pepper. Grease a grill pan with olive oil. Grill the shrimp over medium-high heat, brushing them with grapefruit sauce, until cooked through, about 1 minute per side.
- Continue cooking, turning and brushing with the remaining sauce, until the shrimp are cooked through, about 2 more minutes. Season with salt to taste. Divide among the tortillas. Serve with grapefruit salad and lime wedges.
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