Shrimp Tacos With Crunchy Vegetables Recipes

SHRIMP TACOS WITH CRUNCHY VEGETABLES

Shrimp Tacos With Crunchy Vegetables image

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.

Provided by dianegrapegrower

Categories One Dish Meal

Time 15m

Yield 3 serving(s)

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 453.2, Fat 25.4, SaturatedFat 3.7, Cholesterol 221, Sodium 673.4, Carbohydrate 30.2, Fiber 5.3, Sugar 4.7, Protein 28

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