Ceviche Style Shrimp and Avocado Tacos

Total Time
Prep 15 mins
Cook 15 mins

Saw this in my Cooking Light Magazine this month...ran out and bought a couple of avocados! We loved this!

Ingredients Nutrition


  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).
  6. Once again -- recipe says it will feed 6 -- embarrassed to say -- it didn't!
  7. ****UPDATE****.
  8. I really enjoyed this mixture on a bed of lettuce! Made a great salad!
Most Helpful

5 5

I am quite picky when it comes to food, and when I saw this recipe I was a little skeptical, but I said "what the heck" and gave it a shot, and to my amazement it was WONDERFUL!... absolutely loved it! I did add a little more lime and some garlic salt to taste, but that was it. My husband and I did not stop eating until it was all gone! Give it a shot, you'll love it!

5 5

This was good and easy to make. It was ready before my wife got home so I put it in the fridge for about 20 minutes, it taste better at room temperature. I also think I cut up the avocado too small, bigger chunks would have made them more noticeable I think. Overall it was very good, wife loved it

5 5

This was light, refreshing and easy to make. We enjoyed for dinner last night. Looking forward to having it during the summer. Served with sofie-a-toast's latin rice salad. Thanks!