Taco shells with salad filling

Ingredients

• 8 taco shells
• 2 carrots
• 1 red cabbage leaf
• 1 small white radish
• lettuce leaves
• shrimp (or crayfish meat)
• coriander leaves (for garnish)
• mint (for garnish)
• 1 Lime
• Salt
• Pepper
• brown sugar
• 2 tbsp olive oil
• 1 small cucumber

Instructions

1. 1.

   Wash the cucumber, dry and peel it, then cut off the ends. Cut the cucumber into 4 pieces (about 5 cm wide) and hollow out each piece in the middle while leaving a base. Score the top edge of the cucumber pieces with a zig‑zag pattern.

2. 2.

   Squeeze the lime. Whisk together lime juice, salt, sugar, pepper, and olive oil to make a dressing, then pour it into the cucumber shells.

3. 3.

   Peel the carrots and radish. Slice both into thin rounds, then cut those into julienne strips. Wash the lettuce and red cabbage leaves, dry them, and slice into strips as well.

4. 4.

   Arrange carrot, radish, lettuce, and red cabbage strips in the taco shells and top with shrimp or crayfish meat. Serve alongside the cucumber shells on plates, garnished with coriander and mint.