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Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Toss avocado with 2 tablespoons lime juice; set aside.

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  • 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.

Nutrition Facts

430 calories; fat 9g; cholesterol 83mg; sodium 334mg.
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