- Radish and tomato salsa:
- 3 medium tomatoes, seeded and chopped
- 1/2 cup thinly sliced radishes
- 1/2 cup minced red or white onion
- 1 fresh jalapeno chile, seeded and minced
- 1 tablespoon minced cilantro
- Salt and cayenne to taste
- Fajitas:
- 8 (7 inch) flour tortillas
- 2 green onions, sliced
- 3 tablespoons lime juice
- 1 teaspoon vegetable oil
- 1 clove garlic, minced or pressed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon chile powder
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne
- 1 pound shelled, deveined raw shrimp (31 to 40 per lb.)
- 1 medium ripe avocado
- 1/2 cup Lucerne Sour Cream
- To make salsa: In a bowl, mix tomatoes, radishes, red onion, chile, and cilantro. Season with salt and cayenne. Set aside.
- Lightly brush tortillas with hot water. Stack, wrap in foil, and heat in a 350 degrees F oven until warm (10 to 12 minutes).
- Meanwhile, in a bowl, stir together green onions, lime juice, oil, garlic, cumin, coriander, chile powder, 1/4 teaspoon salt, and 1/4 teaspoon cayenne. Add shrimp and stir to coat; let marinate for 5 minutes, turning a few times. Meanwhile, pit, peel, and dice avocado.
- Place a wide nonstick frying pan over medium heat. Add shrimp and their marinade. Cook, stirring often, until shrimp are just opaque in center; cut to test (3 to 4 minutes).
- To serve, fill tortillas with shrimp, avocado, salsa, and sour cream; fold to enclose.