juice of one lime
1 teaspoon salt
½ teaspoon fresh black pepper, cracked
pinch thyme
pinch oregano
1 tablespoon fresh cilantro, chopped
1 pound 26-30 shrimp, peeled, deveined, tails removed
2 tablespoons vegetable oil
10 6-inch corn tortillas
½ cup radish, shredded
½ cup green cabbage, shredded
½ cup red onion, finely diced
½ cup cilantro, finely diced
your favorite salsa
Mix together the first six ingredients and marinate in the refrigerator for one hour.
Place the shrimp and the marinade in a hot sauté pan with 2 tablespoons vegetable oil over high heat and cook for 1½ minutes. Remove the shrimp mixture from pan and set aside.. In the same pan, heat the tortillas.
Mix together the radish, cabbage, onion, and cilantro.
To assemble:
Spoon the shrimp mixture into the tortillas, then sprinkle with the raw vegetables, and garnish with your favorite salsa.
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