Shrimp tacos
Prep the ingredients for the taco fillings: finely shred a couple of small gem lettuces, dice one ripe avocado, deseed and chop a ripe tomato, finely chop two spring onions, mix together 200g cooked small shrimp with 1/3 cup sour cream, chipotle paste to taste (or other Mexican chilli sauce) the juice of 1/2 lime, salt and pepper to taste.
Heat up a stack of 6-8 small corn tortillas (heat till softened in a dry frying pan) then keep warm and covered.
Now assemble the tacos: lettuce, tomatoes, shrimps, avocado, spring onions, and top with additional sour cream and a squeeze of lime.
Serves 2. Alternatively, skip the tortilla and serve in salad bowls.
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