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Shrimp Tacos With Crunchy Vegetables

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Ingredients

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	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

Nutritional information

453.2

Calories

228 g

Calories From Fat

25.4 g

Total Fat

3.7 g

Saturated Fat

221 mg

Cholesterol

673.4 mg

Sodium

30.2 g

Carbs

5.3 g

Dietary Fiber

4.7 g

Sugars

28 g

Protein

365g

Serving Size

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Shrimp Tacos With Crunchy Vegetables

Name: Shrimp Tacos With Crunchy Vegetables
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3
Cuisine: American
Ingredients: : 12; : 1/2; : 1/2; : 1; : 5; : 1 1/2; : 2 1/2; : 5; : 1/2; : 1/2; : 2; : 6

Features:

Cuisine:

American

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.

35 min
Serves 3
Easy

Ingredients

12
1/2
1/2
1
5
1 1/2
2 1/2
5
1/2
1/2
2
6

Directions

Shrimp Tacos With Crunchy Vegetables, 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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Steps

1 Done	Combine First 10 Ingredients in a Non-Reactive Bowl. Toss and Set Aside.
2 Done	Saute Corn Tortillas in Olive Oil Until a Little Crisp.
3 Done	Divide Shrimp Mixture Evenly Between the Tortillas, Garnish With Lettuce, Roll/Fold, and Serve.