Shrimp Tacos With Crunchy Vegetables

Name: Shrimp Tacos With Crunchy Vegetables
Prep time: 15 min
Total time: 15 min
Yield: 3 serving(s)
Ingredients: 12 ounces small cooked baby shrimp, shelled; 1/2 red onion, diced; 1/2 red bell pepper, diced; 1 tomatoes, diced; 5 radishes, diced; 1 1/2 tablespoons cilantro, chopped; 2 1/2 tablespoons fresh lime juice; 5 tablespoons olive oil; 1/2 teaspoon salt; 1/2 medium cucumber, diced (peel as needed); 2 cups romaine lettuce, shredded; 6 corn tortillas; olive oil

Submitted by dianegrapegrower

"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."

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photo by dianegrapegrower

Ready In:: 15mins
Ingredients:: 13
Serves:: 3

ingredients

12 ounces small cooked baby shrimp, shelled
¹⁄₂ red onion, diced
¹⁄₂ red bell pepper, diced
1 tomatoes, diced
5 radishes, diced
1 ¹⁄₂ tablespoons cilantro, chopped
2 ¹⁄₂ tablespoons fresh lime juice
5 tablespoons olive oil
¹⁄₂ teaspoon salt
¹⁄₂ medium cucumber, diced (peel as needed)
2 cups romaine lettuce, shredded
6 corn tortillas
olive oil

directions

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