Shrimp Tacos With Crunchy Vegetables - cooking recipe

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

Preparation

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.