Tacos with fresh shrimp salad

This version of tacos features small, homemade, soft tortillas filled with fresh shrimp salad, spicy chili dressing, and creamy guacamole. A refreshing and flavorful combination.

SOFT TACOS (12 PCS)

• 300 g wheat flour

• 1 tsp salt

• 2 dl lukewarm water

• 50 g soft butter

Crumble the butter into the flour and mix in the salt. Add the water little by little. Once the dough comes together, place it on the work surface and knead well. Shape into 12 small balls. Roll them out into very thin, round tacos. Fry on high heat in a dry pan for about 1 minute on each side. Stack them on top of each other and cover with a clean kitchen towel to keep them warm and soft.

SHRIMP SALAD

• 200 g hand-peeled shrimps

• ½ mango

• 1 red bell pepper

• ½ red onion

• 2 spring onions

• 1 large tomato

Cut the mango, bell pepper, spring onions, tomato, and red onion into small cubes. Quickly rinse the shrimps in cold water and place them on kitchen paper. Mix everything together.

CHILI MAYO

• 2 dl mayonnaise

• 1 dl Sriracha Mayo (available in most supermarkets)

• 1 garlic clove

• 2 tbsp sesame seeds

• Salt to taste

Toast the sesame seeds in a dry pan without oil until golden. Remove from the heat. Mix mayonnaise, Sriracha Mayo, and sesame seeds in a bowl. Press in the garlic, stir well, and season with a little salt. Chill until serving.

GUACAMOLE

• 1 avocado

• ½ red onion

• 1 tomato

• 1 garlic clove

• Lime juice

• Salt and pepper

Finely chop the red onion. Halve the tomato, remove juice and seeds, then dice finely. Chop the garlic. Halve the avocado and remove the stone. Mash the avocado in a bowl and fold in the other ingredients. Add lime juice and mix well. Season with salt and pepper.

SERVING

Before serving, Laura drizzles a little lime juice over her tacos and tops them with:

• Finely shredded pointed cabbage

• Crème fraîche

• Chili dressing

• Finely sliced spring onions

• Cashew nuts