* 3/4 LB (24) large cooked shrimp
* 1/2 cup diced tomato
* 1/3 cup green salsa
* 2 Tbsp chopped fresh cilantro
* 1 1/2 Tbsp olive oil
* 1 Tbsp fresh lime juice
* 1/4 tsp salt
* Pinch of ground cumin
* 8 corn tortillas
* 2 cups thin sliced romaine lettuce
* 1/4 cup thin sliced red onion
* 1 large avocado peeled, seeded, chopped


Combine first 8 ingredients in a bowl & mix. Heat each tortilla in a skillet over low eat or place in the microwave and heat for a few seconds. Be sure not to skip this step because it will allow you to fold over the tortillas without breaking them.

Next, place 2 tortillas on each plate and top with the shrimp mixture. Divide lettuce, onion and avocado between each taco. Can be served at either room temperature or cold.