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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 261
  • Calories from fat: 27%
  • Fat: 7.8g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.8g
  • Protein: 19.5g
  • Carbohydrate: 30.3g
  • Fiber: 5g
  • Cholesterol: 115mg
  • Iron: 3.1mg
  • Sodium: 498mg
  • Calcium: 114mg

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

  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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Seviche-Style Shrimp and Avocado Tacos Recipe at a Glance
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