Ceviche Style Shrimp and Avocado Tacos



  • 3 limes
  • 1 cup tomatoes, seeded and chopped
  • 1 cup avocado, diced and peeled
  • 1⁄2 cup cilantro, chopped
  • 3⁄4 teaspoon salt
  • 1⁄4 teaspoon black pepper
  • 1 lb cooked shrimp, peeled med. in size
  • 1 jalapeno, chopped very fine (my own addition)
  • 1 garlic clove, chopped very fine (another addition that I added)
  • 12 corn tortillas


  1. Finely grate rind from limes to measure 1 tbls; juice limes to measure 1/4 cup.
  2. Place rind and juice in a large bowl.
  3. Add tomato and remaining ingredients this is where I also added a jalapeno — chopped really fine! (except tortillas); toss well to combine.
  4. Cover and chill for 15 minutes, stirring occasionally.
  5. Heat tortillas (I sprayed grill with non stick spray — and grill tortillas).

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