Dinner this weekend...Yum!

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