Get ready to transport your taste buds to a Mexican coastal paradise with these mind-blowing Ceviche Style Shrimp and Avocado Tacos! Imagine tender, lime-kissed shrimp nestled in warm corn tortillas, topped with creamy avocado and bursting with fresh cilantro - this isn't just a recipe, it's a culinary adventure that will make your dinner guests think you've secretly trained with a top Mexican chef. In just 30 minutes, you'll create a restaurant-quality meal that's so incredibly delicious, it'll become your new go-to recipe for impressing friends and family.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 avocado, diced
- 1 lime, juiced
- 1/2 red onion, diced
- 1/2 cup cilantro, chopped
- Salt and pepper to taste
- 8 corn tortillas
Instructions
- Begin by preparing the shrimp. In a medium bowl, combine the peeled and deveined shrimp with the juice of 1 lime. Ensure the shrimp are fully coated in lime juice, as this will help to 'cook' them in a ceviche style. Allow the shrimp to marinate for about 10 minutes while you prepare the other ingredients.
- While the shrimp are marinating, dice the avocado and finely chop the red onion and cilantro. Place the diced avocado in a separate bowl and add a pinch of salt and pepper to taste. Gently toss to combine, being careful not to mash the avocado.
- After 10 minutes, check the shrimp. They should appear opaque and slightly firm. If they are not fully cooked, let them marinate for an additional 5 minutes. Once ready, drain any excess lime juice from the shrimp.
- In the bowl with the shrimp, add the diced red onion and chopped cilantro. Season with salt and pepper to taste. Gently fold the ingredients together to combine, ensuring not to break the shrimp or avocado.
- Next, warm the corn tortillas. You can do this by heating a skillet over medium heat and placing the tortillas in the skillet for about 30 seconds on each side, or until they are pliable and slightly toasted. Alternatively, you can wrap them in a damp paper towel and microwave them for about 30 seconds.
- To assemble the tacos, place a generous spoonful of the shrimp mixture onto each warm corn tortilla. Top with the diced avocado for added creaminess.
- Serve the ceviche style shrimp and avocado tacos immediately, garnished with extra lime wedges and cilantro if desired. Enjoy your fresh and flavorful tacos!
Tips
- Lime Marination Magic: The key to authentic ceviche is allowing the lime juice to "cook" the shrimp. Be patient and let the acid work its magic for the full 10-15 minutes.
- Freshness is King: Use the freshest shrimp possible. If you can get wild-caught, even better!
- Tortilla Pro Tip: For extra flavor, lightly brush your corn tortillas with olive oil before warming for a subtle crispy texture.
- Avoid Mushy Avocados: Dice your avocado just before serving to prevent browning and maintain that perfect creamy texture.
- Customize Your Heat: Want a kick? Add some finely diced jalapeño to the shrimp mixture for an extra flavor punch.
- Make It Your Own: Feel free to experiment with additional toppings like diced mango or a drizzle of chipotle mayo for a personal twist.
Nutrition Facts
Calories: 229kcal
Carbohydrates: 30g
Protein: 10g
Fat: 10g
Saturated Fat: g
Cholesterol: 42mg
