Shrimp, Tomato, Corn and Avocado Tacos


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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