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So Cal Shrimp Ceviche Tacos

No Cook!

Steak Entree

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


  • 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


  1. Dice the shrimp into 1/2" pieces and toss them in a bowl with the jalapeños, tomatoes, and cilantro.

  2.  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.

  3. Just before serving, dice up the avocado and gently fold the chunks into the ceviche.

  4. Heat up your tortillas either on a pan, or with a tortilla warmer (see my fave below).

  5. 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!

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