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Shrimp and Avocado Wrap with Sweet Potato Fries
Created by: Howcan Team
Ingredients
- 1 pound of shrimp, peeled and deveined
- 2 avocados, sliced
- 4 large whole wheat tortillas
- 1 cup of shredded lettuce
- 1/2 cup of diced tomatoes
- 1/4 cup of diced red onion
- 1/4 cup of chopped cilantro
- 1 lime, juiced
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- 1/2 teaspoon of garlic powder
- Salt and pepper to taste
- 4 medium sweet potatoes, peeled and cut into fries
- 2 tablespoons of olive oil
- 1 teaspoon of paprika
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the sweet potato fries with 2 tablespoons of olive oil, 1 teaspoon of paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated. Spread the fries in a single layer on a baking sheet and bake for 25-30 minutes, flipping halfway through, until crispy and golden brown.
- In a small bowl, combine the shrimp with the cumin, chili powder, garlic powder, salt, pepper, and the juice of half a lime. Let marinate for 10 minutes.
- In a large skillet over medium-high heat, cook the shrimp for 2-3 minutes per side until pink and opaque. Remove from heat and set aside.
- To assemble the wraps, lay out the tortillas and divide the shredded lettuce, diced tomatoes, diced red onion, and chopped cilantro evenly among them. Top with the cooked shrimp and sliced avocado. Squeeze the remaining lime juice over the fillings.
- Fold in the sides of the tortillas and then roll them up tightly, tucking in the fillings as you go. Cut each wrap in half diagonally and serve with the crispy sweet potato fries.
- Enjoy your delicious shrimp and avocado wraps with a side of crispy sweet potato fries!
The Shrimp and Avocado Wrap is a delightful fusion of flavors and textures, originating from the coastal regions of Mexico and California. This dish combines succulent shrimp, creamy avocado, crisp lettuce, and zesty salsa, all wrapped in a soft tortilla. The addition of sweet potato fries on the side adds a satisfying crunch and sweetness to the meal. Renowned chefs like Rick Bayless and Bobby Flay have put their own spin on this dish, elevating it to new heights. For the best version of this dish, head to coastal restaurants in California or Baja California, where the freshest shrimp and avocados are readily available. The key to perfecting this dish lies in the quality of the shrimp and the ripeness of the avocado. When making it at home, be sure to source the freshest ingredients and season them generously for a burst of flavor in every bite.
45 min
4
450 calories
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