Shrimp Ceviche tacos (2)
- Minutes to Prepare:
- Number of Servings: 1
Ingredients
3 oz Shrimp, cooked .5 cup, chopped or sliced Red Ripe Tomatoes 2 oz Onion, sweet, raw 1 fruit without skin and seeds Avocados, California (Haas) 1 medium Cucumber (peeled) 1 serving Corn Tortilla - 6" Great Value - 2 Tortillas 1 lime yields Lime Juice 1 dash Salt
Everything should be cold or room temp before prep. Do not put hot shrimp into salad or it will cook the veggies.
Cut up veggies and avocado into small pieces and chop shrimp, mix together with salt and lime juice, then serve cold on warm corn tortillas.
(note: This will work with a firm cooked (cold) fish like shark or whitefish)
Add a seeded, chopped jalapeno for spice.
Serving Size: 1 serving (2 tacos)
Number of Servings: 1
Recipe submitted by SparkPeople user WTRAKES.
Cut up veggies and avocado into small pieces and chop shrimp, mix together with salt and lime juice, then serve cold on warm corn tortillas.
(note: This will work with a firm cooked (cold) fish like shark or whitefish)
Add a seeded, chopped jalapeno for spice.
Serving Size: 1 serving (2 tacos)
Number of Servings: 1
Recipe submitted by SparkPeople user WTRAKES.
Nutritional Info Amount Per Serving
- Calories: 533.5
- Total Fat: 29.2 g
- Cholesterol: 165.8 mg
- Sodium: 421.9 mg
- Total Carbs: 46.9 g
- Dietary Fiber: 16.9 g
- Protein: 27.7 g
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