1 lb. sweet potatoes, peeled and cut into 1/2 inch cubes
2/3 c. tomato salsa
1 1/2 c. sour cream
Salt to taste
6 corn or flour tortillas
12 c. shredded lettuce
2 sm. cucumbers, peeled and cut into matchstick strips
1 1/2 lbs. peeled, cooked shrimp, cut into chunks, if lg.
2 tbsp. fresh tarragon leaves, chopped

Boil sweet potatoes in salted water until tender but firm, about 8 minutes. Drain and set aside. Combine salsa, sour cream and salt in a bowl.

Just before serving, crisp tortillas as above but leave hard and flat. To assemble, spread 2 cups lettuce over each tortilla. Arrange about 1/2 cup sweet potatoes and cucumbers over the lettuce. Then mound 1/2 cup shrimp in the center. Top with a dollop of the salsa-sour cream mix and sprinkle with tarragon leaves. Serve remaining dressing on the side. Serves 4-6.