Tortillas of shrimp and guacamole. Summer recipe

PEr accompany these cheerful tortillas an equipment with cheerful touches of Latin America would not be bad, on the contrary. But Here the holiday practicality wins. And then, without too many problems, we present them on a nice cutting board (not the same on which they were prepared!).

Ingredients x 4:
8 corn tortillas
200 g shelled shrimp
4 lettuce leaves
60 g soy sprouts
1 clove of garlic
1 tablespoon of lemon juice
1/2 teaspoon of Tabasco
Evo oil, salt, pepper.
For the shelter sauce:
2 mature avocado
1/2 white onion
1/2 lime
1/2 Mexican chili jalapeño,
1 green chilli pepper
Evo oil, salt.

Procedure

Heat two tablespoons of oil in a pan with the crushed garlic clove and sauté the shrimp for 2 minutes. Salt, pepper, spray with lemon juice and with Tabasco. Remove from the heat and keep warm.

Prepare the Guacamole sauce. Peel and pitted the avocado, then crush the pulp with a fork and spray it with the lime juice. Add the chopped green onion and chilli pepper, a drizzle of oil and a pinch of salt. Also add the jalapeño chilli pepper deprived of the seeds and chopped and mix well.

Wrap the tortillas in an aluminum sheet and heat them in the oven Already hot at 180 ° for 2-3 minutes. Remove from the oven and stuff them with the guacamole sauce, the lacta washed and cut into strips, the washed and dried soy sprouts and shrimp. Roll the tortillas and serve.
Archive recipe The silver spoonphoto by Giulia De Ramundo, taken from Easy fish.