1 pound rock shrimp
Juice of 1 lime
12 teaspoons cumin
½ cup fresh cilantro
Corn or whole wheat tortillas
Radish Salad Garnish
In a small mixing bowl, place shrimp, lime juice, salt and cumin, and mix. Let stand for 5-10 minutes. Strain, reserving liquid. In the meantime, make the radish salad. In a medium skillet, heat a small amount of oil, and sauté shrimp until cooked through, or about 3 minutes. Add liquid, and reduce. To warm tortillas, heat directly over gas stove flipping each few seconds or heat on a flat cast iron pan. Serve tacos with cherry tomatoes and avocadoes, and season with maldon salt. Garnish with radish salad.
Picado de Rabano (Radish Salad)
1 bunch (about 12) radishes, sliced thin
¼ cup fresh cilantro leaves, chopped fine
Juice of 2 limes
In a small mixing bowl, combine radishes, cilantro and lime juice; mix well, and season with a generous amount of salt (preferably a flake salt like maldon). Allow to sit about 5 minutes before serving.