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 (21-25 count; see Tip), peeled and deveined

• 8 (6 inch) flour tortillas, warmed

• 1 cup thinly sliced radishes