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Shrimp Tacos With Crunchy Vegetables

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“Adapted from Rick and Deann Bayliss's book, "Authenic Mexican." This can be served as a first course, salad, or wrapped in a warm tortilla as a taco. I prefer the latter.”
READY IN:
15mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine first 10 ingredients in a non-reactive bowl. Toss and set aside.
  2. Saute corn tortillas in olive oil until a little crisp.
  3. Divide shrimp mixture evenly between the tortillas, garnish with lettuce, roll/fold, and serve.

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