Ingredients:
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

Directions:
1. Mix shrimp, tomatoes, onion, cucumber, jalapeños, avocado, lime juice and cilantro – season to taste cover and chill.
2. 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.
3. Place cooked tortilla on a paper towel to drain.
4. Top fried tortilla with lettuce and then a generous scoop of the shrimp mixture, drizzle with creme.