avec purée de haricots noirs et salade de chou au kiwi
Allergens
Tags
Crevettes
285 g
Tortillas de farine
6 unit(s)
Haricots noirs
1 unit(s)
Kiwi
1 unit(s)
Chou rouge, émincé
56 g
Coriandre
7 g
Gousses d'ail
1 unit(s)
Vinaigre de vin blanc
1 tbsp
Sauce au chili doux
2 tbsp
Mélange d’épices chili-cumin
11 g
Huile
3 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Before starting, wash and dry all produce.
- Using a strainer, drain and rinse beans and add to a large bowl. Then, using a masher, partially mash beans.
- Peel, then cut kiwi into 1/4-inch pieces.
- Roughly chop cilantro.
- In a medium bowl, whisk together vinegar, 1/2 tsp (1 tsp) sweet chili sauce and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add cabbage. Using tongs, massage cabbage for 1 min, until slightly tender.
- Add kiwi and half the cilantro, then toss to coat. Set aside.
- Drain and rinse shrimp, then pat dry with paper towels. Season with salt, pepper and Chili-Cumin Spice Blend.
- To a large non-stick pan, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook for 2-3 min, stirring often, until shrimp just turn pink. **
- Add remaining sweet chili sauce. Cook for 30 sec, stirring often, until shrimp is glazed.
- Just before serving, wrap tortillas in paper towels.
- Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Divide tortillas between plates. Top with mashed beans, kiwi-cabbage slaw and shrimp.
- Sprinkle remaining cilantro over top.
850
kcal
Calories
28
g
Fat
4.5
g
Saturated Fat
111
g
Carbohydrate
18
g
Sugar
17
g
Dietary Fiber
44
g
Protein
185
mg
Cholesterol
2120
mg
Sodium
0.5
g
Trans Fat
1250
mg
Potassium
450
mg
Calcium
8.5
mg
Iron
avec purée de haricots noirs et salade de chou au kiwi
avec purée de haricots noirs et salade de chou au kiwi
avec patates douces et lime
avec purée de haricots noirs et salade de chou au kiwi
avec carottes et pommes de terre au sésame
avec purée de haricots noirs et salade de chou au kiwi