Ingredients
12
ounces uncooked large shrimp, peeled, deveined
3
tsp minced seeded jalapeño chili
1
large garlic clove, pressed
4
9- to 10-inch-diameter flour tortillas
1
cup diced plum tomatoes
1
tbsp chopped fresh cilantro
6
cups shredded red leaf lettuce
1
cup (packed) fresh cilantro leaves
1/2
cup thinly sliced seeded peeled cucumber
1/2
cup thinly sliced red onion
Directions
1.
Mix shrimp, 2 teaspoons oil, jalapeño, garlic and cumin in bowl. Chill at least 1 hour and up to 3 hours.
2.
Preheat oven to 350°F. Brush tortillas on each side with 1/2 teaspoon oil. Place on nonstick baking sheet. Bake until tortillas are crisp, about 20 minutes.
3.
Meanwhile, mix tomatoes, avocado and chopped cilantro in small bowl. Season salsa with salt and pepper. Combine remaining ingredients in large bowl; toss together. Season with salt and pepper.
4.
Heat large nonstick skillet over high heat. Add shrimp mixture; sauté until just cooked through, about 3 minutes.
5.
Divide salad among tortillas. Top with shrimp. Spoon salsa atop each.
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