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    Seafood Salad Tacos with Tomato, Radish, and Habanero

    clock-icon30 minutes
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    Pixicook editorial team

    Refreshing seafood salad tacos with a balance of fresh tomatoes, crisp radishes, and the fiery kick of habanero peppers.

    Ingredients for Seafood Salad Tacos with Tomato, Radish, and Habanero

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Shrimp, Cooked

    0 oz

    Substitute chevron-down

    Tomatoes, Diced

    0 oz

    Substitute chevron-down

    Radishes, Sliced

    0 oz

    Substitute chevron-down

    Habanero Peppers, Finely chopped

    0 oz

    Substitute chevron-down

    Taco Shells

    each

    Substitute chevron-down

    How to Make Seafood Salad Tacos with Tomato, Radish, and Habanero

    1. Prepare Seafood

    Clean your chosen seafood thoroughly. Cook it to perfection by boiling, grilling, or pan-searing. Ensure that it's done just right for a succulent bite.

    2. Prepare Vegetables

    Dice the fresh tomatoes into small pieces, slice the radishes into thin rounds, and finely chop the habanero peppers, adjusting the quantity to your liking for desired heat.

    3. Combine Seafood with Vegetables

    Combine the cooked seafood with the diced tomatoes, sliced radishes, and chopped habanero peppers in a mixing bowl. Stir gently to mix, allowing the flavors to meld together.

    4. Assemble Tacos

    Spoon generous portions of the seafood salad into each taco shell or tortilla.

    5. Add Optional Toppings

    Add any additional toppings such as slices of avocado, fresh cilantro, a squeeze of lime, or a dollop of sour cream.


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