These tortillas are quick and easy to make; they’re low in fat and high in fiber with the added bonus of two full-on antioxidants -- beta-carotene and vitamin C. More importantly, they are delicious.
The Essential Low Fat Cookbook by Antony Worrall Thompson (Kyle Books, 2012)
|Spray of olive oil||1 red chili, seeded and finely diced|
|40 raw tiger shrimp, shell off, tail on, deveined||8 cherry tomatoes, halved|
|2 cloves garlic, finely chopped||1/2 cucumber, peeled, seeded and cut into 1/2-inch dice|
|1 red pepper, seeded and finely sliced||6 radishes, finely sliced|
|8 flour tortillas||1 tablespoon cilantro leaves|
|Cilantro sprigs and lime wedges, to serve||1 teaspoon chopped mint juice of 2 limes and zest of 1 lime|
|1/2 red onion, finely sliced||1 tablespoon nam pla (fish sauce)|
|3 scallions, finely sliced on the diagonal||1 tablespoon honey|
|2 ripe but firm mangoes, peeled, pitted and diced|
For the mango salad, combine all the ingredients in a bowl, check the seasoning, then refrigerate.
Preheat the oven to 325 degrees.
Spray a griddle pan with oil, set the heat to high, then pan-fry the shrimp for 1 minute on each side. Add the garlic and pepper and cook for another minute, tossing the shrimp from time to time.
Meanwhile, wrap the tortillas in foil and place in the oven to warm through.
To serve, fold the tortillas in four and place two on each plate with 10 shrimp on top, accompanied by the mango salad and some cilantro sprigs and lime wedges. Get your guests to create their own wraps.
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