So Cal Shrimp Ceviche Tacos
No Cook!
It's hot!
I loathe those days when I have to eat, but it's too hot to cook. Eating out often isn't great for my Fibro, so this is one of my fall back options for a healthy, delicious dinner.
Trust me, if you make it once during this heat wave, you'll be craving it even when there's snow on the ground.
So Cal Shrimp Ceviche Tacos
Serves 4
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
1 lb. frozen cooked shrimp, shelled (preferably medium sized or larger)
1 small jalapeño, seeded and minced (optional)
2 "on the vine" tomatoes, (medium size) seeded and diced
1/4 cup cilantro, rough chopped
1/2 tsp garlic powder, NOT GARLIC SALT
1/4-1/2 tsp of salt, to taste depending on your shrimp
2 limes, juiced
Hot sauce, to taste (I love Crystal Hot Sauce)
1 medium ripe avocado, diced
8 corn or corn/wheat blend taco tortillas
𝐌𝐞𝐭𝐡𝐨𝐝:
Dice the shrimp into 1/2" pieces and toss them in a bowl with the jalapeños, tomatoes, and cilantro.
Add in the garlic powder, salt, and lime juice, stirring to combine. Add in a bit of hot sauce at a time, tasting to be sure that its right for you.
Just before serving, dice up the avocado and gently fold the chunks into the ceviche.
Heat up your tortillas either on a pan, or with a tortilla warmer (see my fave below).
Divide the ceviche among the tortillas, and you are good to go!
SPOONIE TIP: You can make this even a day ahead, waiting to fold in the avo until before you are going to serve it. In fact, if it has some time to sit it tastes even better!
