ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Seviche-Style Shrimp and Avocado Tacos

Yield 6 servings (serving size: 2 tacos)
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

Nutrition Information

  • calories 261
  • caloriesfromfat 27 %
  • fat 7.8 g
  • satfat 1.3 g
  • monofat 3.8 g
  • polyfat 1.8 g
  • protein 19.5 g
  • carbohydrate 30.3 g
  • fiber 5 g
  • cholesterol 115 mg
  • iron 3.1 mg
  • sodium 498 mg
  • calcium 114 mg

How to Make It

  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.