Caribbean Seafood Sandwiches

Southern Living
8 servings


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1 avocado, peeled and chopped
2 tablespoons lime juice
1 1/2 pounds unpeeled, large fresh shrimp
1 pound fresh bay scallops
2 teaspoons minced garlic
2 teaspoons olive oil
1/2 cup lime juice
1/4 cup honey
1/2 cup chopped fresh cilantro
2 (15-ounce) cans black beans, rinsed and drained
1 purple onion, chopped
1 1/3 cups cooked whole kernel corn
8 (12-inch) tortillas


Toss avocado with 2 tablespoons lime juice; set aside.

Peel shrimp, and remove veins, if desired.

Sauté shrimp, scallops, and garlic in hot oil in a large skillet 5 minutes or until shrimp turn pink; cool.

Stir together 1/2 cup lime juice, honey, and cilantro in a large bowl. Toss together with avocado, seafood mixture, black beans, onion, and corn. Cover and chill 2 hours. Place evenly on tortillas, and roll.

Note: We used yellow corn tortillas, red chile flour tortillas, and spinach flour tortillas for these sandwiches.

Created date

December 1999

Nutritional Information

Calories 430
Fat 9 g
Cholesterol 83 mg
Sodium 334 mg