Seviche-Style Shrimp and Avocado Tacos

Look for cooked, peeled shrimp at the seafood counter; or quickly thaw frozen cooked, peeled shrimp in a colander under cold running water. Marinate shrimp in a nonreactive bowl, such as one that is glass or ceramic; an aluminum or copper bowl will react with the citrus juice to give the shrimp a metallic taste.

Yield: 6 servings (serving size: 2 tacos)

Ingredients

• 3  limes
• 1  cup  chopped seeded tomato
• 1  cup  diced peeled avocado (about 1 avocado)
• 1/2  cup  chopped fresh cilantro
• 3/4  teaspoon  salt
• 1/4  teaspoon  black pepper
• 3  garlic cloves, minced
• 1  pound  cooked peeled medium shrimp
• 12  (6-inch) corn tortillas

Preparation

Finely grate rind from limes to measure 1 tablespoon; juice limes to measure 1/4 cup. Place rind and juice in a large bowl. Add tomato and remaining ingredients except tortillas; toss well to combine. Cover and chill for 15 minutes, stirring occasionally.

Heat tortillas according to package directions. Spoon about 1/2 cup shrimp mixture down center of each tortilla; fold in half. Serve immediately.

Nutritional Information

Calories:

261 (27% from fat)

Fat:

7.8g (sat 1.3g,mono 3.8g,poly 1.8g)

Protein:

19.5g

Carbohydrate:

30.3g

Fiber:

5g

Cholesterol:

115mg

Iron:

3.1mg

Sodium:

498mg

Calcium:

114mg