These easy shrimp tacos are inspired by the seafood tacos in Baja California.
Ingredients:
2 cups diced tomatoes
1 teaspoon lime zest (reserve before juicing limes)
5 tablespoons lime juice, divided
¼ cup chopped fresh cilantro
¼ cup diced red onion
2 tablespoons minced jalapeño pepper
⅛ teaspoon salt
2 tablespoons tahini
½ teaspoon honey
1 clove garlic, minced
2 tablespoons olive oil
1 tablespoon ground cumin
2 teaspoons ground coriander
¼ teaspoon ground pepper
1 pound large raw shrimp (21-25 count; see tip), peeled and deveined
8 (6 inch) flour tortillas, warmed
1 cup thinly sliced radishes
Directions:
Preheat broiler. Combine tomatoes, 2 Tbsp. lime juice, cilantro, onion, jalapeño, and salt in a medium bowl; toss to combine.
Whisk lime zest, the remaining 3 Tbsp. lime juice, tahini, honey, and garlic in a small bowl.
Combine oil, cumin, coriander, and pepper in a large bowl. Add shrimp and toss to coat. Spread the shrimp on a large rimmed baking sheet. Broil, flipping once, until the shrimp are pink and just cooked through, 4 to 6 minutes.
To assemble: Place 2 to 3 shrimp on each tortilla. Top each with about 3 Tbsp. salsa, 2 tsp. tahini sauce, and 2 Tbsp. radishes.
