SEAFOOD SALAD TACOS WITH TOMATO, RADISH, AND HABANERO (Tacos de Mariscos a la Vinagreta) - Mexican Everyday, pp. 202-204
I had made some hot smoked trout yesterday and had about a 1/2 pound left, so I used it for this recipe in place of the shrimp it called for. This is one of my “go-to” recipes in this cookbook. You combine lime juice, onion, tomato, fresh chiles, radish, cilantro, and the cooked seafood of your choice, salt everything to taste, and then serve with warm corn tortillas. You can also pass hot sauce or salsa of your choice at the table. I used a habanero hot sauce (the El Yucateco green one). I can eat this just about any time of the year!
