Recipe information
Yield
Serves 4
Ingredients
12
ounces uncooked large shrimp, peeled, deveined
6
teaspoons vegetable oil
3
teaspoons minced seeded jalapeño chili
1
large garlic clove, pressed
1
/2 teaspoon ground cumin
4
9- to 10-inch-diameter flour tortillas
1
cup diced plum tomatoes
3
tablespoons diced avocado
1
tablespoon chopped fresh cilantro
6
cups shredded red leaf lettuce
1
cup (packed) fresh cilantro leaves
1
/2 cup thinly sliced seeded peeled cucumber
1
/2 cup thinly sliced red onion
1
tablespoon fresh lime juice
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Preparation
Step 1
Mix shrimp, 2 teaspoons oil, jalapeño, garlic and cumin in bowl. Chill at least 1 hour and up to 3 hours.
Step 2
Preheat oven to 350°F. Brush tortillas on each side with 1/2 teaspoon oil. Place on nonstick baking sheet. Bake until tortillas are crisp, about 20 minutes.
Step 3
Meanwhile, mix tomatoes, avocado and chopped cilantro in small bowl. Season salsa with salt and pepper. Combine remaining ingredients in large bowl; toss together. Season with salt and pepper.
Step 4
Heat large nonstick skillet over high heat. Add shrimp mixture; sauté until just cooked through, about 3 minutes.
Step 5
Divide salad among tortillas. Top with shrimp. Spoon salsa atop each.
Nutrition Per Serving
Per Serving: calories
338; total fat
12 g; saturated fat
1 g; cholesterol
129 mg.
#### Nutritional analysis provided by Bon Appétit