Avocado Shrimp Tacos

Name: Avocado Shrimp Tacos
Total time: 30 min
Yield: 720 g
Ingredients: frozen avocado 200 g; whole wheat tortilla 90 g; Kirkland Signature Mozzarella Cheese 60 g; steamed shrimp 200 g; frozen mixed vegetables (potato, carrot, onion, green bell pepper) 100 g; fresh enoki mushrooms 50 g; red bell pepper 20 g

Use whole wheat tortillas as tart shells in a pound cake mold.

Cook 30 min Difficulty EASY 1,049 kcal

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Ingredients

Main ingredients

frozen avocado 200 g
whole wheat tortilla 90 g
Kirkland Signature Mozzarella Cheese 60 g
steamed shrimp 200 g
frozen mixed vegetables (potato, carrot, onion, green bell pepper) 100 g
fresh enoki mushrooms 50 g
red bell pepper 20 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 77.94 g 29%

Protein 80.93 g 30%

Fat 48.15 g 41%

Serving size 720g

Cooking steps

1

Line a pound cake mold (from Daiso) with whole wheat tortilla like a tart crust.
2

Place 4 steamed shrimp evenly on the bottom.
3

Sprinkle mozzarella cheese evenly and air-fry at 170°C for 5–8 minutes.
4

Cook 1 avocado, bell pepper, frozen mixed vegetables, and enoki mushrooms (not recommended: mushrooms can become watery), then cool down, put into a bag, and knead together.
5

Cut the tip of the bag and generously squeeze the guacamole (or similar avocado mix) over the mozzarella.
6

Spread evenly, sprinkle parsley on top, and finish.

Avocado Shrimp Tacos

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