Recipe courtesy of Mary Sue Milliken and Susan Feniger

Seafood Tacos

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  • Level: Easy
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1/2 recipe corn tortillas

6 leaves green leaf lettuce, washed and halved

2 pounds cooked lobster or crabmeat, shrimp and salmon (preferable poached)

1 1/2 cups Citrus Cucumber Relish, recipe above

1/2 avocado, peeled, seeded and mashed

1 cup sweet peas, blanched

1/2 bunch red radishes, washed, trimmed and thinly sliced

1/2 bunch cilantro, leaves only, roughly chopped

2 limes, halved

1/4 cup extra-virgin olive oil


  1. Toast 12 small tortillas. Lay tortillas out on counter. Line each tortilla with a piece of lettuce and spread the fish on top. Cover with 2 tablespoons of cucumber relish, a dab of avocado, a tablespoon of sweet peas, a few slices of radish and a pinch of cilantro. Finish each with a squeeze of lime and a teaspoon of olive oil. Serve immediately.