Wednesday, July 18, 2007

Ceviche Style Shrimp and Avocado Tacos

This recipe comes from Cooking Light via Katie. Katie prepared this for dinner for her parents and us. It is delicious! Perfect for a hot summer day, especially since there is no cooking involved. You could serve it in martini glasses with 1 or 2 tortilla chips stuck in for a very fancy looking first course.

6 servings (2 tacos each)

1 tbl grated lime peel
1/4 cup fresh lime juice (about 3 limes)
1 cup chopped, seeded tomato
1 cup peeled, diced avocado (about 1)
1/2 cup chopped fresh cilantro
3/4 tsp salt
1/4 tsp black pepper
3 garlic gloves, minced
1 pound cooked peeled medium shrimp (have the fishmonger clean & cook it or use the quick thaw cooked shrimp)
12 6 inch corn tortillas

Finely grate rind from limes and juice. Place in a large bowl. Add tomato and remaining ingredients except tortillas. Toss well, cover and chill for 15 minutes, stirring occasionally.

Heat tortillas according to package. Let everybody make their own tacos.

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