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Shrimp Flautas with Jicama & Fruit Salad
This is Chef Santiago's take on a very typical dish in Mexico City's markets. A delicious salad of jicama, watermelon, pineapple, and veggies is sweet, acidic, and bright. It's truly the perfect match for crispy, creamy flautas, tortillas that are filled, rolled up, and fried like a taquito. You'll love this tasty version made with seasoned shrimp, mozzarella cheese, and a little jalapeño for a kick. And on the side, you'll find cooling avocado crema and a bright salsa to dip the flautas!
Nutritional facts
Protein
33g
Carbs
56g
Calories
550
Fat
21g
Ingredients
Arbol Chiles, Arugula, Avocado, Avocado Oil, Cajun Spice, Celery Seed, Chili Pepper, Cilantro, Cucumber, Garlic, Garlic Powder, Ground Black Pepper, Guajillo Chili, Jalapeno Peppers, Jicama, Kosher Salt, Lime Juice, Mango, Mozzarella Cheese, Old Bay, Onion Powder, Onions, Oregano, Paprika, Pasilla Powder, Pineapple, Plum Tomatoes, Potassium Chloride, Queso Fresco, Red Bell Peppers, Red Onions, Red Peppers, Salt, Shrimps, Silicon Dioxide, Spices, Thyme, Tomatillo
Reviews
3.9
Based on 222 reviews
put the green sauce on the side so the flautas can be properly crisped when reheating!!!!!! otherwise I was SO pleasantly surprised by how YUMMY this was! only got one piece of jicama though :(
Richard · 02/02/23
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About Santiago Lopez
My native country is Mexico, and I am extremely passionate about my roots — especially the diversity found in Mexican gastronomy. Cooking is not just about putting a dish on the table. It is about passion, love and subtlety when preparing it. It is finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony.My love of cooking began 25 years ago at the age of 12 when I started working in restaurants in Mexico. I found my true passion there and decided to dedicate myself to discovering great contrasts and diversity in gastronomy.I arrived in New York at the age of 20. Since then I have focused on developing my passion. My first experience was at a Mexican restaurant, La Hacienda. I then assisted with the opening of the Dos Caminos Restaurant in New York. I went to work at the Rosa Mexican Restaurant where I trained the staff at the Atlanta, Georgia opening, and ended my stay there as a pastry chef. Over the years I have worked in different restaurants as Manager, working my way up to Executive Chef in restaurants such as Gardenia, La Casa Agave, Vida Verde and more.In 25 years of this beautiful profession I realize only one thing: I don’t cook to live, I live to cook.
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