Ceviche Shrimp Tacos

 

Okay, let’s be honest… this isn’t true ceviche. But, the flavors are spot on! I came up with this recipe on a whim… a Wednesday afternoon, actually. Right before I had to pick up the kids from daycare. I knew shrimp tacos were on the menu and and I knew I wanted a corn, avocado, tomato salad of sorts - and then, I thought… CEVICHE!

I love when a random hodge podge of ingredients comes together to make something delicious! And these tacos are exactly that… delicious. Perfect, light, summer-fresh, deliciousness!

To make this family friendly, serve the corn, avocado, cucumbers, and tomatoes themselves (these are all well-liked veggies in my household) as well as “salad mixture”. That way your kiddos are exposed to the “salad” form and “deconstructed” form. I also served this with chips and rice. Everyone seemed happy… mom, especially!

Ceviche Shrimp Tacos

Ceviche Shrimp Tacos
Yield: 4
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

  • 1 Tablespoon olive oil
  • 1 pound shrimp, peeled and deveined
  • 1 teaspoon taco seasoning
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, diced
  • 5-inch piece of English cucumber, chopped (about 1/3rd)
  • 1 avocado, diced
  • 2 ears corn, kernels removed
  • 1/2 cup cilantro, chopped
  • 1 lime (1/2 juiced for salad, 1/2 juiced for shrimp)
  • 1/2 lemon, juiced
  • 1 Tablespoon orange juice
  • 2 Tablespoons light olive oil
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • pinch of red pepper flakes (optional)
  • 8, 6-inch tortillas (flour or corn)
  • Boston Bib lettuce

Instructions

  1. In a large pan, heat olive oil over medium high heat. 
  2. Add shrimp and taco seasoning.  Sauté shrimp until opaque, about 5-8 minutes.  Halfway through cooking, at the juice of half the lime.  Remove from heat and set aside. 
  3. While the shrimp cooks, make the "salad mixture".  Combine tomatoes, red onion, cucumber avocado, corn, and cilantro in a large bowl.  
  4. In a small bowl combine remaining lime juice (from the other half), lemon juice, orange juice, olive oil, honey, salt and red pepper flakes.  Whisk to combine and then pour over "salad mixture".  Toss to coat. 
  5. To assemble the tacos, heat the tortillas in the microwave (fold a damp paper towel around the 8 tortillas and heat for about 30 seconds, until warm) or place the tortillas, one-by-one, on a hot skillet until heated through, then wrap them in aluminum foil to keep warm as you go.   
  6. Take warm tortilla, line it with a leaf of Boston bib lettuce, then fill with about 1/3 cup of "salad mixture" and then top with about 4 shrimp.  
 
Main EntreeElizabeth Elam