Makes 4 servings

— Avocado Cream (see Note below)

1 1/2 cups Sungold cherry tomatoes, quartered

3 garlic cloves, minced

1 serrano, seeded and minced

— Kosher salt

2 tablespoons extra virgin olive oil

6 to 8 ounces Oregon baby shrimp

— Juice of 1 lime

1 tablespoons minced red onion

4 corn tortillas, preferably handmade-style, fried or baked until crisp

1/3 cup chopped fresh cilantro leaves

— Generous handful of salad mix or small lettuce leaves

1/4 Armenian cucumber, quartered and cut in thin wedges

1 lime, cut in wedges

First, make the Avocado Cream and refrigerate it until ready to use.

Put the tomatoes into a small bowl, add the garlic and half the serrano, season with salt and stir in the olive oil. Set aside.

Put the shrimp into a small bowl, add the lime juice, red onion and remaining serrano, season with salt and set aside for 5 or 10 minutes.

To serve, set the tortillas on individual plates, top with salad mix or lettuce leaves and a bit of cilantro, scatter the cucumber over the top and season with a little salt. Spoon shrimp on top, reserving a tablespoon or two, and add a bit more cilantro.

Add Avocado Cream, spoon tomatoes over it all and top with the remaining cilantro and shrimp. Season lightly with salt, garnish with lime wedges and serve.

Note: To make avocado cream, peel a firm-ripe avocado, remove the pit and put the flesh into the work bowl of a food processor or blender. Add a seeded and chopped serrano, a tablespoon or so of cilantro leaves, 2 tablespoons lime juice, 2 tablespoon water and several generous pinches of salt. Pulse several times, taste, correct for salt, acid and heat and pulse again. Add more water, a tablespoon at a time, until you reach the desired consistency; it should be about the same consistency as creme fraiche that has been stirred.

Michele Anna Jordan hosts "Mouthful" each Sunday at 7 p.m. on KRCB 90.9 & 91.1 FM. E-mail Jordan at You'll find her blog, "Eat This Now," at