Chef notes
While I always consider flavor the most important thing, texture in a good taco can be almost as critical. Avocado is almost always a must and I love shrimp as a companion. It's simply a matter of finding the balance of ingredients you like best.
Technique tip: The best-tasting tacos are ones that have a mix of all the different flavors in the fillings in each bite. If you like spicy, add a dash of hot sauce or slivers of fresh jalapeño.
Swap options: Make a vegetarian version of this taco by leaving out the shrimp. Or sub in roasted (sliced) steak or chicken in place of the shrimp. Don't like cilantro? Simply omit.
Ingredients
- 1 small hot house cucumber, peeled and sliced into 1/2-inch rounds
- 1 cup cherry tomatoes, halved
- 1 cup corn, fresh or frozen
- Kosher salt
- 2 teaspoons sugar
- 2 tablespoons extra virgin olive oil
- 2 small cloves garlic, grated
- 2 large lemons, juiced
- 1 medium avocado, pitted and peeled
- 12 frozen medium cooked shrimp, thawed and cut into small pieces
- 8 sprigs cilantro, stemmed
- 6-8 small hard corn tortilla shells
Preparation
1.Arrange the cucumber slices and tomato halves (flesh side up) in a single layer on a baking sheet. Season them evenly with salt and the sugar. In a small bowl, stir together the garlic and olive oil and drizzle half of it over the tomatoes and cucumbers. Squeeze the juice from 1 lemon over them. Set aside.
2.Use a tablespoon to scoop out the avocado in bits and add corn. Season with salt, a dash of the remaining lemon juice and the remaining garlic oil. Toss the thawed shrimp with the remaining garlic oil, lemon juice and cilantro.
3.Place a tortilla on a flat surface. Arrange some of the cucumber-tomato mixture and shrimp in an even line down the length of the tortilla. Top with avocado. Repeat with remaining ingredients.
