juice of one lime
1 teaspoon salt
½ teaspoon fresh black pepper, cracked
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.
Spoon the shrimp mixture into the tortillas, then sprinkle with the raw vegetables, and garnish with your favorite salsa.