Veracruz Shrimp Tacos II
Ingredients
- 3/4 pound medium shrimp, peeled
- 12 scallions, cut in 1 1/2" pieces
- 2 teaspoons canola oil
- 1 teaspoon dried oregano
- 3/4 cup grape tomatoes, halved
- 1/2 ripe avocado, sliced
- 1/4 cup chopped cilantro
- 2 tablespoons ground flaxseed
- juice of 1 lime
- pinch of salt
- 8 corn tortillas (6" diameter)
- hot-pepper sauce
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