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Soft Seafood Tacos




Source of Recipe


Jo Gainey


Recipe Introduction


Prep and cook time: About 30 Minutes
Makes: 4 - 6 servings




List of Ingredients




1/2 cup chopped cucumber
1 fresh jalapeño chili, stemmed, seeded, and minced
1 cup diced fresh pineapple
1 teaspoon grated lime peel
3 tablespoons fresh lime juice
2 tablespoons minced fresh cilantro

Tacos
1-1/2 tablespoons Olive Oil
1 small red onion (about 4 oz.), finely chopped
1 clove garlic, minced or pressed
1 large firm-ripe tomato (about 8 oz.), seeded and chopped
1 small can (about 4 oz.) diced green chilies
1 pound shelled cooked tiny shrimp
12 corn tortillas (each about 6 in. in diameter)



Recipe



1. To make salsa, in a small bowl combine cucumber, chili, pineapple,
lime
peel, lime juice, and cilantro; mix lightly, then set aside.

2. For tacos, in a wide nonstick frying pan, heat oil over medium-high
heat.
Add onion and cook, stirring often, until onion begins to brown (about 5
minutes). Add garlic, tomato, and green chilies; continue cooking and
stirring until tomato is soft (about 5 more minutes). Remove from heat
and
mix in shrimp.

3. Meanwhile, stack tortillas, wrap in foil, and heat in a 350° oven
until
warm (about 10 minutes). To assemble each taco, spoon about 1/3 cup
shrimp
filling onto a tortilla; add salsa and other toppings to taste. Fold to
enclose and eat out of hand.