Shrimp Ceviche tacos (2)

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Shrimp Ceviche tacos (2) calories by ingredient
Submitted by:

Introduction

I got this idea from a brunch menu. I got this idea from a brunch menu.
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

Tips

If you can't do shrimp, make sure to have a firm flesh fish that doesn't flake. You can make this using cubed up cooked or raw fish, just make sure the raw fish marinates in the lime juice a little longer to help "cook" off any bacteria.


Directions

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.

Rate This Recipe