Shrimp Tacos + Radish Salsa

This recipe might sound really strange but it is probably one of the best meals I have made at home EVER.  Yes, EVER.  David said he had no words to describe the flavor combination other than it would be a $17 taco at a restaurant.  If you are not a shrimp fan, you can substitute in one pound of flat iron steak and pinto beans instead of garbanzos.  Go make this now, or at least make the salsa and satisfy your curiosity.  Serving with our homemade tortillas is required :) .

Salsa

1 bunch radishes finely diced
2 tablespoons parsley
1 garlic clove
4 scallions
Juice of 1 lime
olive oil
salt/pepper

Shrimp Topping

1/2 pound medium size shrimp
2 cups corn kernels
1 cup garbanzo beans
1 teaspoon curry powder
1 teaspoon cumin powder
1/2 teaspoon red chili powder
salt/pepper
olive oil
 Juice of 1 lime

1. Prepare tortilla dough first.   It needs to sit for at least an hour so make sure you have that well on it's way.
2. Prepare salsa next.  Finely chop radishes, parsley, garlic and scallions and add to the same bowl.  Dress with lime juice, olive oil and taste to make sure you have a solid lime flavor.  Finally, salt and pepper to taste.  Set in the fridge until ready to serve.
3. Preheat the oven to the broiler setting.
4. Combine shrimp, corn and garbanzo beans in a small mixing bowl.
5. Combine curry, cumin, chili powders with salt and pepper in a small ramekin or small bowl.
6. Evenly toss spice mixture on the shrimp mixture until evenly coated.
7. Give a generous drizzle of olive oil and lime juice over the shrimp mixture and toss to coat.
8. Spread evenly on a cookie sheet and cook in preheated oven about 10 minutes or until corn starts to carmalize and shrimp are cooked but not overdone.
9. Remove from the oven and let sit a minute or two.
10. Serve with salsa and sour cream on homemade tortillas!