Ceviche Style Shrimp and Avocado Tacos |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Saw this in my Cooking Light Magazine this month...ran out and bought a couple of avocados! We loved this! Ingredients:
3 limes |
1 cup tomato, seeded and chopped |
1 cup avocado, diced and peeled |
1/2 cup cilantro, chopped |
3/4 teaspoon salt |
1/4 teaspoon black pepper |
1 lb cooked shrimp, peeled med. in size |
1 jalapeno, chopped very fine (my own addition) |
1 garlic clove, chopped very fine (another addition that i added) |
12 corn tortillas |
Directions:
1. Finely grate rind from limes to measure 1 tbls; juice limes to measure 1/4 cup.
2. Place rind and juice in a large bowl.
3. Add tomato and remaining ingredients this is where I also added a jalapeno - chopped really fine! (except tortillas); toss well to combine.
4. Cover and chill for 15 minutes, stirring occasionally.
5. Heat tortillas (I sprayed grill with non stick spray - and grill tortillas).
6. Once again - recipe says it will feed 6 - embarrassed to say - it didn't!
7. ****UPDATE****.
8. I really enjoyed this mixture on a bed of lettuce! Made a great salad!
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