Shrimp Tacos

My ambitious husband decided suddenly a few months ago that he wanted to learn how to cook Mexican food. So he went out and bought a book by his favorite mexican food TV chef, Rick Bayless. I must admit, I scoffed a little but the book is turning out to be pretty good after all!

Our favorite recipe so far is these Shrimp Tacos (modified from Rick Bayless' Seafood Salad Tacos with Tomato, Radish, and Habanero). I have to admit that the first thing that attracted me to these was the radish. I love radishes, but have never seen an actual recipe with them (I thought they were for salad and relish trays). I now love this dish because it tastes so fresh and delicious, with just a little spice.

Since I no longer seem to be able to control what order Blogger posts my photos in, here are the shrimp, waiting to be cooked. I have found this way to be the best way to cook them quickly and evenly, without overcooking them and turning them into rubber.
Here's the recipe, hope you enjoy!

SHRIMP TACOS
(adapted from Rick Bayless' book Mexican Everyday)
1 pound shrimp, peeled and deveined (I always buy frozen, then defrost it)
1/4 c fresh lime juice
1 small onion, finely chopped
6 radishes, sliced as thinly as possible
1 fresh jalapeno chile
2 large ripe tomatoes, or about 3/4 lb grape tomatoes (easier to find ripe in the winter!), chopped into 1/4" pieces
1/2 cup (loosely packed) cilantro
Salt
12 corn tortillas (believe me, the corn tortillas are so much better with this!)

1. Lay the shrimp out on a wire rack set over a rimmed baking sheet. 2. Turn broiler to high. 3. Cook shrimp, watching carefully, until no longer translucent, but just pink and starting to curl. 4. Remove shrimp and set aside while chopping and preparing the remainder of the ingredients. 5. In a medium bowl, combine onion, radishes, chile (which I recommend chopping while wearing a rubber glove on your hand!! I wear it on my left hand while chopping with my right. I've had too many experiences of burning fingers or face after chopping without a glove!), tomato, and cilantro. 6. Add shrimp to mixture (don't worry if shrimp are warm still). 7. Pour lime juice over and sprinkle with salt to taste. 8. Warm tortillas in microwave (wrapped in a wet dishcloth) or on skillet if desired. 9. Fill tortillas with shrimp mixture and enjoy!
Sometimes, I serve with avocado and cheese, just for a little something extra.