Fish & Seafood

Fish & Seafood

For 2 persons you need:

50 g

of Pink Onions (you can read how to do it below)
1 bag

of Antica Cantina Whole Wheat Wraps
150 g

cod fillet, cut into pieces
1 bag

Antica Cantina Chicken Taco Seasoning Mix
100 g

shrimp, peeled and cooked
2 tbsp

of oil
1

red pepper, diced
1

avocado, peeled, diced
1

head of romaine lettuce, washed and cut into strips
1 jar

of Fiesta Mexicana Nacho Jalapeños
1 jar

of Antica Cantina Salsa Dip mild

Preparation time approx. 20 Min.

Prepare the Pink Onions the day before:

Cook a decoction of 200 ml water, 100 ml vinegar, 2 tablespoons sugar, 1 tablespoon salt. Cut 4 red onions into slices to form rings. Gin them in hot brew and let everything cool overnight. The onions will turn pink over time. They will keep in the fridge in the brew for about a week.

Season the chicken breast strips with Chicken Taco Seasoning Mix and fry them in oil. Fry 2 wraps in another pan and place them on 2 plates. Now add the shrimp and some mild salsa to the chicken strips. Spread the lettuce on the wraps, add shrimp and chicken on top, sprinkle the peppers, diced avocado and some jalapeños on top. Finally, add the pink onions on top.