Ceviche Style Shrimp and Avocado Tacos

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

• Ready In: 30 mins
• Yields: 2 Really hungry adults!!

Ingredients

• 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

Directions

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!