Shrimp Tacos

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1/4 cup canned diced tomatoes

1 clove garlic

1 tablespoon cilantro, thinly sliced

1/2 teaspoon grated ginger

6 oz cooked shrimp (left over from Sunday's dinner), tails removed, chopped

2 soft corn tortillas (6 inches each)

1 carrot, peeled and grated

1/2 large romaine leaf, thinly sliced

1/2 oz goat cheese, crumbled

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