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Ingredients
  • 2 cups diced tomatoes
  • 1 teaspoon lime zest (reserve before juicing limes)
  • 5 tablespoons lime juice, divided
  • ¼ cup chopped fresh cilantro
  • ¼ cup diced red onion
  • 2 tablespoons minced jalapeño pepper
  • ⅛ teaspoon salt
  • 2 tablespoons tahini
  • ½ teaspoon honey
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • ¼ teaspoon ground pepper
  • 1 pound large raw shrimp (21 to 25 count; see Tip), peeled and deveined
  • 8 (6 inch) flour tortillas, warmed
  • 1 cup thinly sliced radishes
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