Heat 1/4 cup dressing in medium skillet on medium-high heat. Add shrimp; cook 3 to 4 min. or until shrimp turn pink, stirring frequently. Remove from heat.
Blend remaining dressing, water and cilantro in blender until smooth.
Spoon shrimp onto tortillas; top with radishes and onions. Drizzle with cilantro mixture.
Don’t throw away your radish greens. Wash them, then cut into thin slices. Sprinkle over tacos just before serving.
How to Warm the Tortillas
Stack tortillas, then wrap in foil and place in 400ºF oven for 5 to 10 min. or until tortillas are warmed. Or, wrap the stacked tortillas in a damp paper towel and microwave on HIGH 1 to 2 min. or just until heated through.
The cilantro salsa can be prepared ahead of time. Cover with plastic wrap, pressing wrap directly onto surface of cilantro mixture in bowl. Refrigerate up to 3 days before using as directed.
Squeeze fresh lime juice over tacos just before serving. Garnish with additional cilantro.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.