200 g SURIMI chopped into small cubes
30 ml olive oil (1oz)
60 g jicama, chopped into small cubes (2oz)
60 g zucchini chopped into small cubes (2oz)
60 g carrot, peeled into small cubes (2oz)
60 g mushrooms in small cubes (2oz)
30 g onion, chopped into small cubes (1 oz)
5 g finely chopped garlic
30 g chopped peanuts
1 tbs soy sauce
60 g Teriyaki sauce (2 oz)
1 g ginger zest
1 piece of disinfected romaine lettuce
Salt and pepper to season
To serve, decorate with sesame seeds and Teriyaki sauce.
1. In a frying pan over low heat, place the oil, add the onion and garlic to sauté.
2. Add the jicama, carrot, pumpkin, mushrooms and peanuts, let them fry.
3. Add the Teryaki sauce, ginger, soy sauce, salt and pepper.
4. Finally add the SURIMI and mix with the ingredients.
5. Remove from heat to serve.
6. Take the lettuce leaves and fill with the prepared mixture, sprinkle sesame seeds on the surface.
7. Place the lettuce tacos on a plate and serve with Teriyaki sauce.
