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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Finally chop the tomatoes and onion. | 2. Rinse the cilantro, pat dry, and coarsely chop. | 3. Halve the peppers. Remove the seeds and veins and finely chop. | 4. Peel, crush, and finely chop the garlic. | 5. Place all ingredients in a bowl and season with salt and pepper to taste. | 6. Stir in the salsa. Taste and adjust seasonings. | 7. Refrigerate until close to serving time. | 8. Thoroughly wash the head of lettuce in a sink full of ice water. | 9. Pat dry and cut into a fine chiffonade. This ribbon-like manner of cutting the lettuce gives the dish a fluffy, light appearance when assembled. | 10. Place the lettuce in a bowl and refrigerate until serving time. | 11. Peel and devein the shrimp. | 12. Check the snapper for bones and remove any you find. Cut into large chunky pieces about 2 inches in diameter. | 13. Check the crab for any cartilage but take care not to break up the delicate pieces. | 14. Heat a little olive oil in a 12 inch frying pan over moderately high flame. | 15. Add the fish pieces and shrimp and sauté about 3 minutes, or until it becomes opaque. | 16. Add the cumin, salt and white pepper to taste, and garlic. | 17. Add the crabmeat and wine and quickly scrape the bottom of the pan. | 18. Remove from the heat, gently stir in the cilantro and peppers, and set aside while frying the tortillas. | 19. Heat a 1 inch depth of oil in a frying pan. | 20. Quickly brown the tortillas one at a time in the hot oil. | 21. Drain on absorbent paper in a warm place. | 22. To assemble the dish, place the crisp tortillas on a platter. | 23. Top with a generous mound of the seafood. | 24. Sprinkle with the chiffonade of lettuce and the tomato salsa. | 25. Garnish the platter with sprigs of cilantro, lime slices, and whole Anaheim peppers. | 26. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rom tomato	8			403.4676	0.0	89.7602	2.2667
red onion	1/4			-	-	-	-
cilantro	1/2	cup		1.84	0.2936	0.1704	0.0416
garlic clove	2			403.4676	0.0	89.7602	2.2667
anaheim chili	1			403.4676	0.0	89.7602	2.2667
anaheim chili	1			403.4676	0.0	89.7602	2.2667
lime juice	2	tablespoons		7.5625	2.5469999999999997	0.127	0.0212
salsa	1	cup		75.4	17.264	3.952	0.442
salt pepper				403.4676	0.0	89.7602	2.2667
romaine lettuce	1			7.99	1.5463	0.5781	0.141
red snapper fillet	1			403.4676	0.0	89.7602	2.2667
large shrimp	1	lb		403.4676	0.0	89.7602	2.2667
lump crabmeat	1			380.8009	0.0	82.9149	2.72
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
cumin	1/4	teaspoon		1.9688	0.2323	0.0935	0.1169
garlic clove	2			403.4676	0.0	89.7602	2.2667
white wine	1/2	cup		-	-	-	-
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
anaheim chili	1			403.4676	0.0	89.7602	2.2667
anaheim chili	1			403.4676	0.0	89.7602	2.2667
salt				-	-	-	-
white pepper				-	-	-	-
flour tortilla	12			-	-	-	-
vegetable oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.