Serves : 4
Preparation time: 10 minutes
Cooking time : 5 to 6 minutes
Ingredients
- 1 red onion, thinly sliced
- 1 red bell pepper, cut into strips
- 60 ml (4 tbsp.) fat of your choice (butter, oil or Mycryo cocoa butter)
- 24 shrimp, shelled 31/40
- 15 ml (1 tbsp.) sweet smoked paprika
- 15 ml (1 tbsp.) cumin seeds, ground
- 60 ml (4 tbsp.) coriander seeds, ground
- 1 clove garlic, minced
- 30 ml (2 tbsp.) white vinegar
- 5 ml (1 tsp.) honey
- 12 cherry tomatoes, halved
- Hot sauce to taste (optional)
- Salt and pepper to taste
Preparation
- In a hot skillet, sauté the onion and bell bell pepper in the fat of your choice for 2 to 3 minutes.
- Add the shrimps, coated in Mycryo butter if desired, and cook over high heat for 1 minute on each side.
- Add paprika, cumin, coriander, garlic, vinegar and honey. Check seasoning.
- Add tomatoes and hot sauce (optional).
- Assembly,
- Divide the shrimp, rice and guacamole among the tortillas.
