These tacos have a unique twist because they are served cold. That makes them an awesome recipe to enjoy in warmer weather. The filling doubles down as a tasty salad too. Consider serving it on lettuce leaves as the starter to your next dinner party (with the shrimp added in). Or grab some chips and use it as a shrimp/avocado/tomato salsa!
Ingredients needed:
avocado tomato cilantro lime juice green Tabasco sauce (or green taco sauce) sea salt tortillas (corn tortillas are lighter, but you can also use flour) cooked shrimp
How to make Ceviche Style Shrimp and Avocado Tacos:
In a glass or ceramic bowl, combine avocado, tomato, cilantro, lime juice, green Tabasco sauce and sea salt. Refrigerate while you get the rest of the recipe ready. It’s okay to prep this step an hour or two ahead of serving. Just wrap the bowl with plastic wrap and keep chilled. NOTE: you can also choose to add the shrimp to this mixture and let it all marinate together.
Soften up your tortillas, as desired. You can use corn or flour. Divide the shrimp between the tortillas, and top with the filling. Serve immediately!
What makes these tacos “ceviche-style?”
Traditional ceviche involves raw fish that has been “cooked” in a citrus marinade. Since this recipe uses shrimp that is already cooked, it’s not “technically” ceviche in the traditional sense. But the lime juice combines with the shrimp to give it that ceviche-style flavor.
The filling is delicious on its own. But there are some things you can add in to make it more your style.
Suggested additions to the filling:
Add in some chopped mango. Chopped red onion or sweet onion is a nice addition. Stir in a couple tablespoons of freshly squeezed orange juice for a citrus flavor. Add chopped jalapeño for a spicy kick.
I suggest serving these easy Ceviche Style Shrimp and Avocado Tacos with some fiesta rice and refried beans to complete your meal. Enjoy!
