Breakfast

Shrimp Ceviche tacos (2) is for Breakfast.

Shrimp Ceviche tacos (2) takes 5 minutes to prepare.

Shrimp Ceviche tacos (2) takes several minutes to cook.

Shrimp Ceviche tacos (2) makes 1 servings.

The ingredients for Shrimp Ceviche tacos (2) are:

3 oz Shrimp, cooked
.5 cup, chopped or sliced Red Ripe Tomatoes
2 oz Onion, sweet, raw
1 fruit without skin and seeds Avocados, California (Haas)
1 medium Cucumber (peeled)
1 serving Corn Tortilla - 6" Great Value - 2 Tortillas
1 lime yields Lime Juice
1 dash Salt

Here is how you make Shrimp Ceviche tacos (2):

Everything should be cold or room temp before prep. Do not put hot shrimp into salad or it will cook the veggies.Cut up veggies and avocado into small pieces and chop shrimp, mix together with salt and lime juice, then serve cold on warm corn tortillas. (note: This will work with a firm cooked (cold) fish like shark or whitefish) Add a seeded, chopped jalapeno for spice.Serving Size: 1 serving (2 tacos)Number of Servings: 1Recipe submitted by SparkPeople user WTRAKES.

The nutritional information for Shrimp Ceviche tacos (2) is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 533.5

• Total Fat: 29.2 g
• Cholesterol: 165.8 mg
• Sodium: 421.9 mg
• Total Carbs: 46.9 g
• Dietary Fiber: 16.9 g
• Protein: 27.7 g

Shrimp Ceviche tacos (2) is Mexican cuisine.

The dietary needs meet for Shrimp Ceviche tacos (2) is Gluten Free