INGREDIENTS
- 4 finished taco shells
- 1 small red onion
- 2 cloves of garlic
- 1 red pepper
- 1 small romaine lettuce
- 1/4 red cabbage
- 3 tbsp olive oil
- 1 pack of Happy Ocean Shrimps
- 1 tsp sea salt
- 1/4 tsp coriander, ground
- 2 pinch(s) cayenne pepper, ground
- 1 stalk of coriander leaves, picked
- 10 g ginger juice
- Fresh lime juice
preparation
Peel the onion and garlic and cut into fine cubes. Wash the peppers, remove the seeds and also dice them into small pieces. Wash and dry the romaine lettuce and tear into bite-sized pieces. Slice the red cabbage into wafer-thin strips. Mix romaine lettuce and red cabbage and set aside.
Heat olive oil in a pan, briefly fry the onion and garlic, add the diced peppers. Then add the shrimps to the pan and fry for 3 minutes on both sides. Swirl the pan occasionally. Sprinkle with sea salt, coriander and cayenne pepper and drizzle with ginger juice. Season with fresh lime juice. Season again with sea salt and black pepper.
Briefly warm the taco shells in the oven. Then fill the taco shells with the lettuce and the Shrymps vegetable mixture and sprinkle with coriander leaves. Serve with freshly made guacamole and vegan sour cream if desired.
