Veracruz Shrimp Tacos
Details
- Servings: 6
- Diet: Low-Sodium
- Meal: lunch, dinner
- Dish: main course
Cuisine
- mexican
Ingredients
- 8 ounces medium shrimp, peeled
- 12 scallions, trimmed, cut in 1" pieces
- 2 teaspoons canola oil
- 1 teaspoon dried oregano
- 1 cup grape tomatoes, halved
- 1/4 ripe avocado, sliced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons ground flaxseed
- juice of 1 lime
- pinch of salt
- 8 corn tortillas (6" diameter)
- hot-pepper sauce
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