Mini Tortilla Boats with Adobo Style Shrimps

Adobo style shrimps
+ 7 oz (200 g) shrimp, deveined and peeled
+ 3 tbsp olive oil
+ 2 tbsp apple cider vinegar
+ 2 tbsp tomato paste
+ 1 tbsp raw honey
+ 1 garlic clove, minced
+ 1/2 tbsp smoked paprika
+ 1 tsp onion powder
+ 1 tsp dried oregano
+ 1/2 tsp cayenne pepper
+ 1/2 tsp cumin
+ sea salt and freshly ground black pepper, to taste

Tortilla boats
+ 8 mini tortilla boats, heated
+ 1/2 cup lettuce or mixed greens
+ 1/2 onion, thinly sliced
+ 1/4 cup beans, cooked
+ 1/4 red bell pepper, thinly sliced
+ 1/2 avocado, sliced
+ 1/4 cup corn, cooked
+ 5 cherry tomatoes, quartered
+ 1 tbsp fresh herbs, chopped
+ 2 tbsp creamy kefir dressing, for drizzling on top
+ juice of 1 lime

Stir together 1 tbsp olive oil and all remaining “Adobo style shrimps” ingredients in a medium bowl. Add shrimps, turn to coat, and let rest on the counter for 15 minutes.

Heat the remaining two tablespoons olive oil in a large frying pan over medium-high heat. Once hot, add shrimp in a single layer. Let cook for 2 minutes, then turn over and cook for an additional minute or until they’re pink.

Fill the tortilla boats with your favorite toppings or with the toppings suggested in the recipe, and finish with shrimps, kefir dressing, and a squeeze of lime. Enjoy!