Seviche-Style Shrimp and Avocado 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.

Yield:

6 servings (serving size: 2 tacos)

Recipe from

Nutritional 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

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

Preparation

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.

Heat tortillas according to package directions. Spoon about 1/2 cup shrimp mixture down center of each tortilla; fold in half. Serve immediately.

Note:

Lorrie Corvin,

July 2005