Fresh shrimp meets exotic mango salsa and creamy guacamole for a unique taste you'll want to repeat.
Ingredients
For onion marinade:
- 1 red onion
- 2 tbsp sugar
- 2 tsp salt
- 1/3 cup vinegar
- 2/3 cup hot water
For Guacamole:
- 3 avocados
- 1 tbsp Greek yoghurt or sour cream
- 2 tbsp olive oil
- 1 lime juice
- Salt and pepper to taste
Mango salsa:
- 1 paprika
- Half a cucumber
- 1 ripe mango
- 2 tomatoes
- 1 chilli pepper (without seeds)
- Some cilantro (if you don’t like this, leave out)
- Half a lime juice
- Salt and pepper to taste
For shrimps:
- 300 g shrimps
- Favourite spices: smoked paprika, curry, soya, etc.
- 4 tortillas
Cooking instructions
- Marinated onions: finely slice 1 red onion, place in a small bowl with 2 tablespoons sugar and 2 teaspoons salt. Add 1/3 of a glass of vinegar and then 2/3 of a glass of hot water to cover all the onions. Leave for at least an hour.
- For the creamy guacamole: 3 avocados, a tablespoon of Greek yoghurt or sour cream, 2 tablespoons of olive oil, the juice of 1 lime, salt and pepper in a blender. Blend everything until smooth.
- Mango salsa: finely chop the peppers, half a cucumber, ripe mango, tomatoes, fresh chilli (without seeds) and coriander (if you don’t like it, you can leave it out). Salt, pepper and lime juice will not be spared.
- Shrimps: marinate uncooked, large shrimps (approx. 300g) with your favourite spices. I used smoked paprika, curry, a little soy, olive oil and chilli flakes. Fry them in a frying pan on high heat for two minutes on each side or over a campfire.
- Heat the tortilla fritter in a pan or on the fire until it is lightly golden and then add the ingredients: guacamole, lettuce leaves, salsa, prawns and pickled onions. Enjoy!
