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🍽️ Fresh Shrimp Enchiladas with Salsa

617 kcal · 30 min · 4 servings

Ingredients

• 4 lettuce leaves (Radicchio, Lollo verde)
• 40 g sprouts (alfalfa, fenugreek)
• 3 tbsp mayonnaise
• 1 tbsp lemon juice
• 1 clove of garlic
• 200 g small shrimp (ready for cooking)
• 1 tbsp olive oil
• 0.5 tsp fenugreek seeds
• salt
• pepper (from the mill)
• 2 wheat tortillas (ready-made product)
• paprika powder
• 400 g ripe tomatoes
• 1 onion
• 2 cloves of garlic
• 1 green chili pepper
• 4 stalks cilantro
• 2 tbsp lemon juice
• salt
• pepper (from the mill)
• 1 pinch sugar
• 2 tbsp olive oil

Instructions

1. 1. Pour boiling water over the tomatoes briefly.
2. 2. Remove the skin from the tomatoes.
3. 3. Quarter the tomatoes and remove the seeds.
4. 4. Dice the tomato flesh into small cubes.
5. 5. Peel the onion and dice it.
6. 6. Peel the garlic and chop it finely.
7. 7. Clean the chilies and wash them.
8. 8. Cut the chilies lengthwise.
9. 9. Remove the seeds from the chilies.
10. 10. Dice the chilies very finely.
11. 11. Wash the cilantro and shake it dry.
12. 12. Chop the cilantro leaves coarsely.
13. 13. Place all prepared ingredients in a bowl.
14. 14. Season the mixture with lime juice, salt, pepper, and sugar.
15. 15. Stir the oil into the salsa.
16. 16. Chill the salsa until serving.
17. 17. Preheat the oven to 250 degrees Celsius.
18. 18. Warm the tortillas in the oven for a few minutes.
19. 19. Clean the salad leaves and wash them.
20. 20. Dry the salad in a salad spinner.
21. 21. Tear the salad into bite-sized pieces.
22. 22. Briefly rinse the sprouts with hot water.
23. 23. Let the sprouts drain.
24. 24. Mix the mayonnaise with one tablespoon of lemon juice.
25. 25. Press the garlic into the mayonnaise.
26. 26. Season the mayonnaise with salt and pepper.
27. 27. Grind the fenugreek seeds finely in a mortar.
28. 28. Stir the ground seeds into the mayonnaise.
29. 29. Clean the shrimp and wash them.
30. 30. Pat the shrimp dry.
31. 31. Sauté the shrimp briefly in olive oil.
32. 32. Remove the shrimp from the pan.
33. 33. Set the shrimp aside.
34. 34. Spread the warm tortillas with the mayonnaise mixture.
35. 35. Place one tortilla on a plate.
36. 36. Top with salad, sprouts, and shrimp.
37. 37. Place the second tortilla on top.
38. 38. Cut the whole thing into six pieces.
39. 39. Cut a chili pepper-shaped template out of cardboard.
40. 40. Place the template on the tortilla pieces.
41. 41. Dust the tortillas with paprika powder for decoration.

Nutrition per serving

• kcal: 617
• Protein: 26 g · Fett/Fat: 44 g · Carbs: 29 g