this.props.promoText
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
Spice, Tajin, Corn Tortilla, Oregano, Red Onion, Plum Tomato, Cajun Spice, Old Bay Seasoning, Avocado Oil, Onion Powder, Garlic Powder, Pineapple, Shrimp, Cilantro, Garlic, Mozzarella Cheese, Onion, Kosher Salt, Queso Fresco, Cucumber, Chile de Arbol, Jalapeno Peppers, Jicama, Guajillo Chile, Lime Juice, Tomatillo, Arugula, Avocado, Watermelon, Red Bell Pepper, Pasilla Pepper Powder, Paprika
Reviews
3.9
Based on 222 reviews
-
Keenan Bell · 04/05/23
More Santiago Lopez’s delicious meals
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.
You can find Santiago Lopez’s meals in...