Seviche-Style Shrimp and Avocado Tacos

By gvcathy

Lorrie Corvin, Cooking Light

JULY 2005

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

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 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.

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