Ingredients
1/4 cup vegetable oil
3 tablespoons lime juice
3 tablespoons minced cilantro
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt to taste
Hot pepper sauce to taste
1 pound medium shrimp, cooked, peeled, and deveined
1 cup cooked or canned corn kernels
1 cup (4 ounces) grated Monterey Jack or queso fresco
1 ripe avocado, peeled, pitted, and coarsely chopped
2 tomatoes
1/2 cup minced red onion
Salt to taste
Hot pepper sauce to taste
4 corn tortillas, fried
2 cups shredded lettuce
Cilantro sprigs, for garnish
Sliced pickled jalapeno or peperoncini
Description
Foodista
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