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Preparation time
25 minutes
Total time:
30 minutes
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Ingredients
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8 small tortillas
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1 pack (340 g) shrimp, shelled, deveined, and thawed
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7.5 mL (1/2 tbsp.) chili seasoning
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To taste, salt
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To taste, pepper
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500 mL (2 cups) strawberries, diced
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1 jalapeno pepper, seeded and finely chopped
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1 small red onion, finely chopped
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1 lime, pressed and zested
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125 mL (1/2 cup) fresh coriander, chopped
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7.5 mL (1/2 tbsp.) canola oil
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125 mL (1/2 cup) plain Greek yogurt or sour cream
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1 avocado, sliced
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Directions
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Preheat the oven to 135 °C (275 °F). Place the tortillas in aluminum foil and set in the oven.
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In a bowl, mix the shrimp, chili seasoning, and salt and pepper. Set aside.
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In another bowl, mix the strawberries, jalapenos, onion, lime juice and zest, and coriander. Add a pinch of salt and set aside.
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Heat the canola oil in a pan over medium heat and cook the shrimp for about 2 minutes on each side or until fully cooked, i.e. when the inner flesh becomes opaque.
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Remove the tortillas from the oven, coat with Greek yogurt, add the shrimp and avocado slices, and garnish with the strawberry salsa.
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