Ceviche Style Shrimp and Avocado Tacos
Bring a taste of the tropics to your dinner table with these vibrant Ceviche Style Shrimp and Avocado Tacos. This no-cook recipe transforms tender shrimp with the zesty magic of freshly squeezed lime and orange juice, "cooking" it to perfection with citrusy brightness in just 30 minutes. Tossed with juicy tomatoes, creamy avocado, fresh cilantro, and a touch of jalapeño heat, this taco filling is the perfect fusion of bold flavors and refreshing textures. Served on warm, lightly charred corn tortillas, these tacos are a light yet satisfying meal ideal for summer evenings or casual get-togethers. Customize them with your favorite toppings like hot sauce or queso fresco for a dish that’s as unique as it is delicious. Quick to prepare and full of fresh, wholesome ingredients, these tacos are sure to become a weeknight favorite.
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Recipe Information
Ingredients
- 1 lb Shrimp (peeled and deveined, medium-sized)
- 0.5 cup Lime juice (freshly squeezed)
- 0.25 cup Orange juice (freshly squeezed)
- 0.5 cup Red onion (finely chopped)
- 1 cup Tomatoes (diced)
- 0.25 cup Cilantro (chopped)
- 1 whole Jalapeño (finely diced, seeds removed for less heat)
- 2 whole Avocado (cubed)
- 1 tsp Salt
- 8 whole Corn tortillas
- 1 tbsp Olive oil
- n/a Optional toppings (e.g., hot sauce, queso fresco)
Instructions
1. Chop the shrimp into small, bite-sized pieces and place them in a large glass or stainless steel bowl.
2. Add the lime juice, orange juice, and 1/2 teaspoon of salt to the shrimp. Toss to coat and ensure the shrimp is submerged in the citrus juice. Cover and refrigerate for 20-30 minutes, or until the shrimp turns opaque and is 'cooked' by the acidity of the citrus.
3. Meanwhile, prepare the other ingredients. Finely chop the red onion, dice the tomatoes, cube the avocado, and mince the jalapeño. Chop the cilantro and set all the ingredients aside.
4. Once the shrimp is finished marinating, drain off most of the citrus juice, leaving about 2 tablespoons behind for flavor.
5. Add the red onion, tomatoes, cilantro, jalapeño, and cubed avocado to the bowl with the shrimp. Drizzle with olive oil and gently toss everything together. Adjust salt to taste, if needed.
6. Warm the corn tortillas in a dry skillet or directly over a flame for about 20-30 seconds per side until pliable and slightly charred.
7. To assemble, spoon a generous portion of the shrimp mixture onto each tortilla. Add optional toppings like hot sauce or a sprinkle of queso fresco if desired.
8. Serve immediately and enjoy these refreshing, ceviche-style tacos!
Nutrition Facts
Calories |
400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 750 mg | 33% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 4.9 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 988 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
