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Ceviche Style Shrimp and Avocado Tacos Recipe

Name: Ceviche Style Shrimp and Avocado Tacos
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 12
Ingredients: 2 large avocados, (peeled and diced); 2 medium Roma tomatoes, (chopped); ½ cup chopped fresh cilantro; 3 large limes, (juiced); 1 teaspoon green Tabasco sauce; ½ teaspoon sea salt; Twelve 6-inch corn tortillas ((can also use flour)); 1 pound cooked, peeled medium shrimp ((frozen is fine- defrost, rinse and drain))

Recipe Girl®

This quick and easy filling for tacos can also be eaten as a salad!

Ingredients

2 large avocados, (peeled and diced)

2 medium Roma tomatoes, (chopped)

½ cup chopped fresh cilantro

3 large limes, (juiced)

1 teaspoon green Tabasco sauce

½ teaspoon sea salt

Twelve 6-inch corn tortillas ((can also use flour))

1 pound cooked, peeled medium shrimp ((frozen is fine- defrost, rinse and drain))

Method

In a medium bowl, combine the avocado, tomato, cilantro, lime juice, Tabasco and sea salt. Gently mix together, and then refrigerate while you get the tortillas ready. NOTE: alternately, you can mix in the shrimp and let it marinate with the rest of the filling.

Warm the tortillas as desired, heated in the oven or fried.

Divide the shrimp between the tortillas and top with the avocado mixture. Serve immediately.

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