Shrimp Tacos

1 to 1 1/4 pounds medium-small (40 to 60 per pound) shrimp. “EZ-peel” type work well

1/4 cup fresh lime juice

1 small white onion, finely chopped

6 radishes, thinly sliced

1 fresh habanero (or jalapenio) chile, stemmed and finely chopped

2 large ripe tomatoes, cored and chopped into 1/4-inch pieces

1/2 cup (loosely packed) chopped cilantro

Salt

12 warm corn tortillas, store-bought (see reheating instructions on the package)

Salsa. I use Goya brand “Salsa Verde” (green sauce) found in the Goya section of the supermarket.

Peel the shrimp and cook them in boiling water until they turn pink (just a couple of minutes). Put the shrimp into a medium bowl. Add the lime juice, onion, radishes, chile, tomatoes and cilantro to the bowl with the shrimp or fish. Stir, taste and season with salt, usually about 1 teaspoon.

Heat the tortillas in the microwave. See the package for instructions, or else wrap them in a damp towel, put in a slightly open Ziplok bag, and heat for a couple of minutes.

Serve the shrimp with the warm tortillas and a bowl of the salsa for making soft tacos.

From “Mexican Everyday” by Rick Bayless