Vegan Mexican Shrymp Tacos
Ingredients
4
pc
taco shells
1
pc
red onion
2
Clove(s)
garlic
1
pc
red pepper
1
pc
small romaine lettuce
0.25
pc
red cabbage
3
tb
olive oil
1
Pack(s)
vegan prawn alternative
1
ts
sea salt
0.25
ts
coriander, ground
2
Pinch(es)
ground cayenne pepper
1
Stem(s)
coriander leaves, plucked
10
g
ginger juice
Some
lime juice
Some
guacamole, optional
Preparation
1. Peel and finely dice the onion and garlic. Wash, deseed and finely dice the peppers. Wash and dry the romaine lettuce and tear into bite-sized pieces. Slice the red cabbage into wafer-thin strips. Mix the romaine lettuce and red cabbage together and set aside.
2. Heat the olive oil in a pan, fry the onion and garlic briefly, add the diced pepper.
3. Then add the shrymps to the pan and fry for 3 minutes on both sides, moving the pan occasionally.
4. Sprinkle with sea salt, coriander and cayenne pepper and drizzle with ginger juice. Flavour with fresh lime juice. Season again with sea salt and black pepper.
5. Heat the taco shells briefly in the oven. Then fill the taco shells with the salad and the shrymps and vegetable mix and garnish with coriander leaves. Serve the vegan tacos with the shrimp alternative with freshly made vegan guacamole and sour cream alternative, if desired.
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