15 minutes
A zesty and refreshing seafood salad served in warm corn tortillas, perfect for a quick and delicious meal.
Medium-small Shrimp Or Fish Fillets, pre-cooked or poached
0 lb
tablespoons
White Onion, finely chopped
each
Radishes, thinly sliced
each
Fresh Habanero Or Jalapeño Chile, stemmed and finely chopped
each
Ripe Tomatoes, cored and chopped into 1/4-inch pieces
0 oz
Cilantro, loosely packed chopped
cups
to taste
Warm Corn Tortillas
each
1. Prepare the Seafood
Poach the fish fillets in gently simmering water with a tablespoon of salt until just cooked through, about 3 to 4 minutes, or use pre-cooked shrimp.
2. Mix the Seafood Salad
In a large bowl, combine the cooked shrimp or fish with lime juice, chopped onion, sliced radishes, chopped habanero or jalapeño, chopped tomatoes, and cilantro. Season with salt to taste and mix well.
3. Assemble the Tacos
Spoon a generous portion of the seafood salad onto a warm corn tortilla, fold gently, and serve.
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