Cos Lettuce Shrimp 'Tacos' with Smoky Cashew Sauce
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Ingredients
- oil for sautéing
- 1 onion, thinly sliced
- 1 teaspoon ground cumin
- ½ teaspoon hot curry powder
- 300 grams frozen peeled and cooked shrimp, thawed
Smoky cashew sauce
- 1 cup raw cashews
- ½ cup water
- ¼ cup olive oil
- juice 1 lemon
- ¼ teaspoon hot smoked paprika, plus more if desired
- sea salt and cracked black pepper
To assemble
- 8-12 baby cos lettuce leaves
- 1 medium carrot, shredded
- 1 ripe avocado, sliced
Instructions
3 steps
- 1
Smoky cashew sauce - Cover the cashews in boiling water for 10 minutes. Drain well and combine with the water, olive oil, lemon juice and hot smoked paprika. Use a hand blender or powerful blender to blitz until silky-smooth. Season generously.
- 2
Heat a generous glug of oil in a sauté pan over medium heat. Add the onion and cook until tender and translucent. Add the cumin and curry powder. Cook for 1 minute. Toss through the shrimp and cook for 2 minutes.
- 3
To assemble - Top each lettuce leaf with cooked shrimp, carrot, avocado and a generous dollop of cashew sauce
Progress
0 / 3 steps
