Seafood tacos
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Recipe corn tortillas | |
| 6 | Leaves green leaf lettuce,; washed and halved | |
| 2 | pounds | Cooked lobster or crabmeat, shrimp and salmon (preferably) |
| 1½ | cup | Citrus Cucumber Relish,; recipe above |
| ½ | Avocado, peeled, seeded and mashed | |
| 1 | cup | Sweet peas,; blanched |
| ½ | bunch | Red radishes, washed, trimmed and; thinly sliced |
| ½ | bunch | Cilantro, leaves only,; roughly chopped |
| 2 | Limes,; halved | |
| ¼ | cup | Extra-virgin olive oil |
Directions
Toast 12 small tortillas. Lay tortillas out on counter. Line each tortilla with a piece of lettuce and spread the fish on top. Cover with 2 tablespoons of cucumber relish, a dab of avocado, a tablespoon of sweet peas, a few slices of radish and a pinch of cilantro. Finish each with a squeeze of lime and a teaspoon of olive oil. Serve immediately.
Recipe By :TOO HOT TAMALES SHOW #TH6111 Posted to MC-Recipe Digest V1 #316 Date: Tue, 26 Nov 1996 08:02:26 -0500 From: Meg Antczak <meginny@...>