Crispy panko shrimp tacos
Cinco de Mayo is one of the most popular holidays in Mexico and the United States of America, but it is also celebrated in Australia and Canada as well as in London and Paris. So I thought it was the right opportunity for a Mexican recipe that I love. The tacos are a dish to eat with friends, delicious but also light (there is not even a drop of oil) and above all full of flavors and aromas just like Mexico! Enjoy them with a carafe of Margarita and it's happiness...
Ingredients
400 gr. of prawn tails (also thawed)1 pack of crispy tacos 4 large coppery tomatoes 3 spring onions1 large avocado the juice of a lime freshcoriander salt and pink sasa pepper
Procedure
Shell the prawn tails and remove the intestinal thread. Bring lightly salted water to a boil, pour the prawns, turn off the heat and cover with a lid. Leave them in the water for 7/8 minutes and then drain. Wash the tomatoes, dry them, cut them into four and remove the seeds. Cut them into strips and then into cubes and put them in a large bowl. Add the chopped spring onions and the peeled avocado, pitted and cut into cubes. Sprinkle everything with lime juice. Chop the fresh coriander and add it. Cut the prawns into small pieces leaving a whole one for each taco. Add the chopped prawns to the bowl, salt and pepper and mix well. Fill each taco with the filling, add the whole prawn and decorate with a little pink sauce. Assemble the tacos just before serving, but you can prepare the sauce in advance and store it in the fridge covered with plastic wrap. Enjoy your meal!
Cinco de Mayo is one of the most popular holidays in Mexico and the United States of America, but it is also celebrated in Australia and Canada as well as in London and Paris. So I thought it was the right opportunity for a Mexican recipe that I love. The tacos are a dish to eat with friends, delicious but also light (there is not even a drop of oil) and above all full of flavors and aromas just like Mexico! Enjoy them with a carafe of Margarita and it's happiness...
Ingredients
400 gr. of prawn tails (also thawed)
1 pack of crispy tacos
4 large coppery tomatoes
3 spring onions
1 large avocado the juice of a lime fresh
coriander salt and pink sasa pepper
Procedure
Shell the prawn tails and remove the intestinal thread. Bring lightly salted water to a boil, pour the prawns, turn off the heat and cover with a lid. Leave them in the water for 7/8 minutes and then drain. Wash the tomatoes, dry them, cut them into four and remove the seeds. Cut them into strips and then into cubes and put them in a large bowl. Add the chopped spring onions and the peeled avocado, pitted and cut into cubes. Sprinkle everything with lime juice. Chop the fresh coriander and add it. Cut the prawns into small pieces leaving a whole one for each taco. Add the chopped prawns to the bowl, salt and pepper and mix well. Fill each taco with the filling, add the whole prawn and decorate with a little pink sauce. Assemble the tacos just before serving, but you can prepare the sauce in advance and store it in the fridge covered with plastic wrap. Enjoy your meal!
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