Seviche-Style Shrimp and Avocado Tacos

Easy to prepare - good quality corn tacos a must. Served leftovers on lettuce for a nice salad.

I made half this recipe for 2 of us and it was really good!! It was not too acidy or tart. I used 7-8" flour tortillas and 1 was plenty for a serving. I served with refried beans and Spanish rice.

I don't know where you get your calorie count, but corn tortillas are about 50 calories each.

The tortilla alone is 220 calories, not sure how this comes under <300 calories per serving...

One of my favorite recipes to make. I omit the salt completely. I love the liminess (is that a word?) Anywho, I don't think it needs the salt. Its also great without the tortillas as just a shrimp/avocado/tomato salad!

Really good. Great, light summer meal.

Very good. A bit too much salt.

I made this last night after seeing it on this website yesterday. The first time I make anything, I always read everything a few times as I'm putting it together so it takes longer than it should to get it done. It was DELICIOUS! I filled two tortillas (I used whole wheat) and had to stop myself from eating the rest so I would have something to bring with me to work today. My co worker tried it and loved it so much she had me find the recipe for her. The lime juice/cilantro mix is such a great classic and always makes any food taste amazing. I bought cooked peeled shrimp and just had to detail it so it cut back on cooking time. I also didn't add too much tomato and I added some fresh corn I had just finished boiling. I had lunch today a little earlier than I usually do just to eat it! I am stuffed and happy! Think this would also be great as a salad on its own, without the shrimp. A+!

Very nice, flavorful tacos. Our kids thought they were a bit tangy but my husband & I loved.

These are the best! We usually double it because it's so delicious. It's a frequent meal at my parents'. I will say that making it ahead of time isn't the best idea as the lime starts making things taste a little tangy but fresh, these are amazing!

This was AMAZING and the flavor is fabulous. Super easy to make. I will definitely be making this again.

I made this last night for a small dinner party we were hosting. Followed the recipe and took the suggestion of adding red onion. Served as a starter on a butter lettuce leaf on individual plates. Everyone loved! Deicious and so easy to make. I added the avocado just berfore serving. Very fresh tasting!

Lime was overpowering. We couldnt even finish eating it.

Loved this. It was quick and easy to make, fairly healthy for me except for the chips that I used instead of the corn tortillas. I made it for two, then DH didn't show up for dinner so I had left overs. Does not save very well. I ate the rest for breakfast but didn't think it would have made it much longer than that.

I thought this was a great light recipe. I didn't add the rinds to the recipe but it still tasted every bit as delicious. Tasty, light, and quick all around a great meal to make :)

This recipe is a triple threat! It tastes incredible, takes just minutes to prepare and is good for you. Huge winner with my family. I have already made it twice this month and plan on using it when we have guests.

I thought this was good but my husband thought that it had too much lime to it - even without the rind. Added sweet onions and jalapeno to the "salsa" as well before letting it sit for 15 minutes. Overall great and will definitely make again.

Unbelievably good recipe. We thought the lime was right on and flavors are awesome - seriously how can one go wrong with this recipe? I didn't use any salt, enough with the shrimp itself - it does not need anymore and instead of black pepper, we used crushed red pepper - it spiced it up a bit!

As good as the ones we had in Belize on our honeymoon at a tiny beach bar. So good and so easy. To be fair...lime, garlic and cilantro are my 3 favorite flavors so it couldn't have gone wrong.

Don't know what happened with us on this one. Both DH and I were disappointed. Followed the recipe exactly; we both thought the amount of lime buried the shrimp. Someone suggested it would be better the next day -- I would be afraid that the shrimp would cook more in the citric acid. Although some tweaking might make this work, we won't be having it again.

Loved this recipe!!! Easy to make also. An awesome summer dish for sure. Light but filling.

Simple, quick, and tastey.

Flavors were wonderful together. The whole family gave it 5 stars and said it was definitely a keeper. Might try a jalapeno next time for a little kick.

This was really fantastic and so easy to make. My husband and I just LOVED them!! This dish screams "summer" and puts a smile on my face. You have to try it :o)

Easy and quick. Ate the first nite as tacos, used leftovers as pseudo-guacamole the next afternoon. Very good--added 2tbs onions as others have and used 2 limes instead of 3 as that's what I had on hand.

Loved these tacos. My husband and I both did. I prepared all the ingredients but the shrimp and let it chill in the fridge while I cooked the shrimp. I cooked the shrimp and them mixed them in with the other chilled ingredients. They were good with the shrimp hot right after cooking and good later as a leftover with the shrimp cold. I loved all the fresh ingredients and the flavor and texture were very pleasing. I took a few reviewers advice and added in some jalapenos for a little kick and it took the flavor to another level. I also just used lime juice and used just enough to get a little flavor. Would recommend and make these again.

Wonderful! have made this recipe at least 6 times this summer, it's perfect and everyone has loved it!

Great summer dish. I used 2 cloves of garlic because they were large and it was still delish. I am going to try crunchy shells next time which I think will take it to a whole new level of deliciousness. This is going into my permanent culinary repertoire. I would recommend chopping the shrimp into bite sized pieces. It makes it easier to eat in the taco.

I made this tonight for my mom's birthday dinner. I made the following changes: no tomato, added a finely chopped jalepeno, and thinly sliced green onions. The only complaint that we had was it was a bit too lime-y, but otherwise was delicious. Served with fresh sliced mango as pictured and it was pretty darn perfect. A perfect, light, summer supper.

I made these yesterday and ate one for dinner with a flour tortilla. I was impressed by how easy and how fresh it tasted. I'll definitely make again. Next time I may throw some onions and diced jalapeno in too or maybe some lettuce. It was very filling and very delicious!

Very easy, very filling. I think next time I will use flour tortillas rather than corn. Also, I diced up some onion and some pickled Jalapeno which gave this an outstanding flavor with some crunch and a little heat. Topped each taco with a dollop of fat free plain Greek yogurt (I frequently use this as a sub for sour cream) and voila - OUTSTANDING meal!

I loved this recipe. It was so easy to make and so good. For extra spice, I also added a jalapeno pepper. Great suggestion! This is a perfect summer recipe as you don't have to turn on the oven. I will definitely make it again.

Fantastic even without changes. I served as an appetizer so took regular corn tortillas and used a round cookie cutter to make them smaller and more appetizer size. I have also served with the "scoop" style tortillas. Make extra because you can't help yourself eating it by the spoonful even before getting it served!

Excellent. I used uncooked shrimp that I cut in half lengthwise (so that it would curl up into "corkscrews") and sauteed, and added half of a mango to offset brightness of lime juice.

Wonderful summer recipe especially if you don't want to cook. Flavors are fantastic although I always add chopped red onion. I have made this recipe several times and my family loves it every time!

This recipe was very good and very easy! Loved the flavors. I was worried that so few ingredients might not give enough flavor, but it was perfect. I used whole wheat tortillas instead of corn and added a splash of orange juice to the marinate.

This recipe was FANTASTIC! I tried it last night for the first time and my boyfriend and I felt like we were in Mexico having fresh taco's on the beach(minus the sand). I will make these again on a regular basis.

So delicious! I personally always have sour cream available and extra avocado, however, the dish really just speaks for itself.

My family and I LOVE LOVE LOVE this! I add more avocado and some red onion, though. Would add a jalapeno except it might be too hot for my 5 year old. My kid and husband eat this with the corn tortillas, but I like it with baked tortilla chips. I make this on a regular basis. The 3 of us eat almost the whole serving for 6.

OMG...we love this! You can have it as a main dish or have the seviche with corn chips. Next time, I think I'll add the avocado just before serving. I found they turned everything green and the pieces were a bit broken down. Regardless of how it looked...it was so good. I can't wait to make it again.

I made this Seviche dish the other night for my

I registered for reviews for the purpose of rating this recipe. A constant Cooking Light fan, I made this on a whim to use up shrimp since I had the other ingredients on hand. I was expecting "average" but was absolutely blown away. You'll be shocked that such simple ingredients and prep work so perfectly together. This is added not only to our regular meal rotation, but also to our "suitable for company" list which is no easy task. Made it exactly as written, although I may consider the addition of minced jalepeno.

SO good!! Quick, easy and delicious! Perfect for a quick lunch. We enjoyed our with baked corn tortilla chips. Will add red onion next time.

LOVE this recipe! You won't find a better taco. I add in chopped red onion and chopped jalapeno. Leftovers are great on a bed of arugula the next day as a salad. My husband always has a bottle of hot sauce and side of salsa with every taco - but not this one, he didn't add a thing!

This is outstanding and has a great combination of flavors. It is a bit odd having the mixture cold, but it could easily be warmed in tortilla. I spread a mixture of sour cream and cilantro in the tortilla also. Would serve to guests and as a quick weeknight meal.

I make this about once a month. My husband and I both LOVE it. The longer you let the ingredients marinate in the fridge before eating, the better it tastes. Very flavorful!

just made this tonight with my husband, and we loved it! I don't like raw onions, so we cooked the onions and tomatoes before adding the shrimp for a warm meal. We served it with warmed corn tortillas and fresh guacamole....there were no left overs. to save on the budget, we used frozen cooked shrimp and it was delicious. we will certainly make again!

Really easy and really good. This dish is a little costly with both the shrimp and avocado but I really wanted to try it so I chose to use it as an appetizer and served with baked tortilla chips. I used a fire roasted salsa and drained off the extra juice instead of the tomato. I have made the smoky seviche shrimp also from Cooking Light. They are both really similar but I like it better.

This was really great. It was all gone. Even my brother-in-law who does not venture too far from steak and potatoes could not get enough of it. I added chpd red onions and omitted the cilantro (my sister does not care for it). I made double the recipe but served it seviche style with Tostitos scoops instead of tortillas. I will be making it again for the Super Bowl party!

Great, easy weekday recipe, but needs some spice! Add a jalapeno. Much better the next day, so feel free to prepare the day before.