Seafood salad tacos with tomato, radish and habanero (Tacos de mariscos a la vinagreta) from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 203) by Rick Bayless and Deann Groen Bayless

  • tomatoes
  • habanero chiles
  • Show all ingredients...

  • EYB Comments

    Can substitute mahi-mahi, halibut fillets, snapper fillets, or catfish fillets for shrimp, and jalapeño chiles for habanero chiles. See recipe for serving suggestion and variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute mahi-mahi, halibut fillets, snapper fillets, or catfish fillets for shrimp, and jalapeño chiles for habanero chiles. See recipe for serving suggestion and variations.

  • chawkins on June 16, 2019

    Great summer fare, light, refreshing with minimal preparation. I halved the amount of shrimp, intending to make only half of the recipe. However, my mind was elsewhere when I started prepping the veggies for the salad and chopped the amount for a whole recipe. Luckily, I caught myself before adding the shrimp, the avocado (my own addition) and the lime juice, so I simply saved half of the chopped veggie for another round tomorrow with pacific rock fish rather than shrimp.

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