1 pound cold water shrimp, cooked

3 plum tomatoes, seeded, finely chopped

1 small white onion diced

1/2 English cucumber, seeded, finely chopped

4 jalepenos finely diced

4 limes juiced

1/2 cup coarsely chopped fresh cilantro

2 avocados diced

Salt and Pepper to taste

Mexican Creme (see our fish taco recipe)

Shredded Iceberg or Romaine lettuce

24 small tortilla

Vegetable oil

Mix shrimp, tomatoes, onion, cucumber, jalapeños, avocado, lime juice and cilantro – season to taste cover and chill.

In 1” of oil in a fry pan over medium high heat fry tortillas until golden brown.  Test the oil with a small piece of tortilla, it will be at the temperature to fry when the tortilla doesn’t sink and sizzles.  Or you can use a high temperature thermometer and it is ready to fry at 375 fahrenheit.  Place cooked tortilla on a paper towel to drain.

Top fried tortilla with lettuce and then a generous scoop of the shrimp mixture, drizzle with creme.