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.

• Ready In: 15 mins
• Serves: 3

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

Directions

1. Combine first 10 ingredients in a non-reactive bowl. Toss and set aside.
2. Saute corn tortillas in olive oil until a little crisp.
3. Divide shrimp mixture evenly between the tortillas, garnish with lettuce, roll/fold, and serve.