Tacos with Surimi Recipe
Mexican cuisine did not escape the current trend that has made the "Surimi" from Japan an ingredient that is now an international success; presenting here a refreshing taco recipe, that uses surimi.
Surimi, often sold as fake crab meat is a product of a Japanese manufacturing technique which was developed 700 years ago, but wasn't until 1959 that commercial production began. It is a paste made from minced fish meat that is subjected to repeated washing processes to remove color, smell, taste and almost all the fat from the fish; with the resulting paste, that paste is shaped into bars. While you can find different flavorings, the most common is the crab.
This product is very versatile, economical and nutritious, because even though it is low in calories, its protein content is high. For its development process, the surimi is easy to shred and can be eaten as is, as in these tacos and fresh salads, or stewed in seafood Tinga, pibil or other Mexican recipes.
Recipe for tacos with surimi
Ingredients:
* 18 corn tortillas (504 g)
* 8 sticks (1 lb.) shredded surimi
* 2 avocados, sliced insmall strips
* 3 carrots, peeled and cut into julienne (300 g)
* 3 zucchini, shredded (450 g)
* red bell pepper cut into strips (100 g)
* 1/2 bunch spinach, washed and disinfected (150 g)
* 1 cup alfalfa sprouts (65 g)
* 3/4 cup Light cream cheese, at room temperature (200 g)
For the vinaigrette
* 1/4 cup olive oil (60 ml)
* 3 tablespoons vinegar
* 1/2 cup dried roselle flowers
* 1 lemon
* Salt and pepper to taste
Preparation:
1. Warm the corn tortillas on a comal or griddle slightly so they won't crack when you will roll them up. Spread a tablespoon of cream cheese on each one of them.
2. Top the cream cheese with spinach leaves, alfalfa sprouts, strips of surimi, zucchini, carrots, peppers and avocados.
3. Roll the tacos as you would for enchiladas.
4. Meanwhile, blend the vinegar, olive oil, jamaica flowers, lemon, salt and pepper. Season to taste.
5. Cut the tacos in halves and place them on each individual plate, stacking them.
6. Garnish with the remaining ingredients and serve leftovers to garnish an individual serving of vinaigrette in a small bowl.
