Tacos (shrimp/avocado/cabbage/egg)
1 serving
30 minutes
Tacos with shrimp, avocado, cabbage, and egg are a true embodiment of Mexican cuisine, combining the freshness of seafood, the creaminess of avocado, and crunchy vegetables. The history of tacos dates back to the ancient Aztecs who used corn tortillas as a universal way to serve food. In this version, tender shrimp are breaded and fried to achieve a golden crust while cabbage and carrots soaked in homemade mayonnaise add a spicy note. The warm tortilla brings all the ingredients together, creating a harmony of flavors and textures. Olive oil and spices complete the composition, giving the dish sophistication. Tacos can be served as an appetizer or main course while enjoying their balanced taste and nutrition. It's a real celebration for lovers of vibrant and rich flavors.
1
Coat the shrimp in breadcrumbs and fry in olive oil.
- Shrimp: 50 g
- Breadcrumbs: 10 g
- Olive oil: 5 ml
2
Prepare a salad from finely chopped white cabbage and carrots. Dress with homemade mayonnaise.
- Cabbage: 10 g
- Carrot: 15 g
- Homemade mayonnaise: 5 g
3
Heat the wheat flatbread on a grill or skillet and place it on a plate. Top the flatbread with salad, then shrimp and peeled avocado. Drizzle with olive oil and sprinkle with pepper.
- Italian flatbread (focaccia/piadina): 1 piece
- Cabbage: 10 g
- Shrimp: 50 g
- Avocado: 40 g
- Olive oil: 5 ml
- Salt: 2 g
