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🍽️ Cucumber Taco Shells with Fresh Salad

185 kcal · 30 min · 4 servings

Ingredients

• 8 Taco Shells
• 2 Carrots
• Cabbage Leaf
• 1 small white Radish
• Salad Leaves
• Shrimp (or Crawfish Meat)
• Cilantro Leaves (for Garnishing)
• Mint (for Garnishing)
• 1 Lime
• Salt
• Pepper
• Brown Sugar
• 2 Tbsp Olive Oil
• 1 small Salad Cucumber

Instructions

1. 1. Wash the cucumber thoroughly and pat it dry with a kitchen towel.
2. 2. Cut off the hard ends of the cucumber.
3. 3. Cut the cucumber into four pieces, each about five centimeters wide.
4. 4. Hollow out the center of the cucumber pieces with a spoon, but leave a solid bottom.
5. 5. Cut the top edge of the cucumber pieces in a jagged pattern so they look like taco shells.
6. 6. Squeeze the lime to extract the juice.
7. 7. Mix the lime juice with salt, sugar, pepper, and olive oil to create a marinade.
8. 8. Pour the marinade evenly into the hollowed-out cucumber pieces.
9. 9. Peel the carrots and the radish.
10. 10. Slice the carrots and radish into very thin rounds.
11. 11. Cut these slices further into thin strips (julienne).
12. 12. Wash the lettuce and red cabbage leaves thoroughly.
13. 13. Shake the vegetables dry.
14. 14. Cut the lettuce and red cabbage leaves into thin strips as well.
15. 15. Fill the cucumber tacos with the carrot, radish, lettuce, and red cabbage strips.
16. 16. Place shrimp or crayfish meat on top of the filling.
17. 17. Arrange the filled cucumbers on plates.
18. 18. Garnish the tacos with fresh coriander and mint.
19. 19. Serve the tacos immediately.

Nutrition per serving

• kcal: 185
• Protein: 14 g · Fett/Fat: 8 g · Carbs: 17 g