Shrimp, Tomato, Corn and Avocado Tacos

February 21, 2019

 

Ingredients

  • 1 small hot house cucumber, peeled and sliced into 1/2-inch rounds 

  • 1 cup cherry tomatoes, halved 

  • 1 cup corn, fresh or frozen 

  • Kosher salt 

  • 2 teaspoons sugar 

  • 2 tablespoons extra virgin olive oil 

  • 2 small cloves garlic, grated 

  • 2 large lemons, juiced 

  • 1 medium avocado, pitted and peeled 

  • 12 frozen medium cooked shrimp, thawed and cut into small pieces 

  • 8 sprigs cilantro, stemmed 

  • 6 to 8 small hard corn tortilla shells

CLICK TO MAKE

 

 

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