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Blackened Shrimp Tacos With Avocado Cream

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)93.9981
Energy (kCal)1210.1503
Carbohydrates (g)112.1964
Total fats (g)41.6523
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a small saucepan, bring vinegar and sugar to a boil for 1 minute. Place onions in a bowl; pour vinegar mixture over onions; chill until ready to serve. | 2. In a blender, puree avocados with sour cream, half of the lime juice and salt to taste; set aside. In a small bowl, combine jicama, cabbage, half of the oil (1 tablespoon), the remaining lime juice (1/2 lime) and a pinch of salt; toss. | 3. Season shrimp with blackening spice. Heat 1 tablespoon oil in a large pan to smoking hot, add shrimp; saute until cooked through, about 2-3 minutes. | 4. To serve, warm tortillas and fill with jicama salad, shrimp, avocado cream, red onions (from vinegar mixture) and 1 sprig of cilantro. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white vinegar 1/2 cup 21.42 0.0476 0.0 0.0
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    red onion 1 julienned - - - -
    ha avocadoes 2 halved pitted peeled - - - -
    cream 1/4 cup sour 113.85 2.6622 1.403 11.1262
    lime 1 divided - - - -
    jicama 1/2 cup julienned 22.8 5.292000000000001 0.43200000000000005 0.054000000000000006
    cabbage 1/2 cup shredded 11.125 2.5810000000000004 0.5696 0.0445
    canola oil 2 tablespoons divided 247.52 0.0 0.0 28.0
    shrimp 1 lb peeled deveined 385.3342 0.0 91.1202 2.312
    blackening seasoning 1 tablespoon - - - -
    salt - - - -
    tortilla 10 - - - -
    cilantro 10 sprigs 5.1111 0.8156 0.4733 0.1156

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



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