Seviche-Style Shrimp and Avocado Tacos |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Look for cooked, peeled shrimp at the seafood counter; or quickly thaw frozen cooked, peeled shrimp in a colander under cold running water. Marinate shrimp in a nonreactive bowl, such as one that is glass or ceramic; an aluminum or copper bowl will react with the citrus juice to give the shrimp a metallic taste. Ingredients:
3 limes |
1 cup chopped seeded tomato |
1 cup diced peeled avocado (about 1 avocado) |
1/2 cup chopped fresh cilantro |
3/4 teaspoon salt |
1/4 teaspoon black pepper |
3 garlic cloves, minced |
1 pound cooked peeled medium shrimp |
12 (6-inch) corn tortillas |
Directions:
1. Finely grate rind from limes to measure 1 tablespoon; juice limes to measure 1/4 cup. Place rind and juice in a large bowl. Add tomato and remaining ingredients except tortillas; toss well to combine. Cover and chill for 15 minutes, stirring occasionally.
2. Heat tortillas according to package directions. Spoon about 1/2 cup shrimp mixture down center of each tortilla; fold in half. Serve immediately.
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