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