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Cripsy mini-tortillas, guacamole and marinated shrimps

Tapas, Salted

Small discs of baked tortillas, topped with homemade guacamole and garlic, cumin and lime marinated shrimps.

Ingredients

Recipe for 12 tapas

For the crispy tortillas

1 Unit(s)
Tortilla

For the guacamole

1 Unit(s)
Avocado
1 Unit(s)
Italian tomatoes
4 Sprig(s)
Fresh cilantro
1 Unit(s)
Lime
1 Unit(s)
Green onion

For the marinated shrimps

12 Unit(s)
Peeled medium shrimps
1 Unit(s)
Lime
5 Ml
Cumin powder
1 Clove(s)
Garlic
  • Vegetable oil
  • Salt and pepper

Preparation time: 30 min

Preheat your four at 375 °F

  • General preparation
    Chop the cilantro and green onion. Chop garlic. Cut the tomato flesh into small dice. Extract the avocado flesh.
  • Marinated shrimps preparation
    Mix garlic, cumin, lime juice and a dash of vegetable oil. Add the shrimp. Seson with salt and pepper. Marinate at least an hour, then at the last moment, sauté them into a hot pan a few minutes until they all turn pink.
  • Crispy tortillas preparation
    Cut tortillas into small discs using a cookie cutter. Spread them on a baking sheet lined with parchment paper. Drizzle with vegetable oil and bake 10 to 15 minutes until they become crispy.
  • Guacamole preparation
    Mash the avocado flesh with a fork. Add lime juice, cilantro and green onion. Season with salt and pepper. Finally, add the diced tomatoes.
  • Marinated shrimps preparation
    Mix garlic, cumin, lime juice and a dash of vegetable oil. Add the shrimp. Seson with salt and pepper. Marinate at least an hour, then at the last moment, sauté them into a hot pan a few minutes until they all turn pink.
Choose a ripe avocado for a creamy guacamole. Place your avocadoes with an apple or a ripe banana in a brown paper bag to speed up the ripening process. These fruits emit ethylene gas that speeds up the process!

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