Easy California Ceviche Tacos

Ceviche Tacos- Main image re-touched blurred

Yay! Summer is here! And… ick, summer is here.

Yay! I’m so happy that the sun is out, there are a ridiculous amount of festivals and fairs to attend here in Chicago, and there is a ton of pool time with my name on it.

Ick, it’s also 93° with 80% humidity. Turning the oven on, despite having a working AC is not at all appetizing to me right now. After living in steamy places like Fort Lauderdale, NYC, Chicago, and of course the armpit of Florida, Tallahassee, I’ve learned to have a couple of “go-to” recipes for days like this.

This spin on ceviche is so quick and easy, not to mention one of my favorite tasting treats. I love to serve these tacos with coconut rice (just replace the water with light coconut milk) and my Quick and Easy Cuban Style Black Beans. Trust me when I say that you will make this meal over and over again!

Ingredients:

Ceviche Ingredients

  • 1 lb. frozen cooked shrimp, shelled (preferably medium sized or larger)
  • 1 small jalapeño, seeded and minced
  • 2 Roma tomatoes, seeded and diced
  • 1/4 cup cilantro, rough chopped
  • 1/2 tsp garlic powder, NOT GARLIC SALT
  • 1/4-1/2 tsp of salt, depends on your shrimp
  • 2 limes, juiced
  • Hot sauce, to taste
  • 1 medium avocado
  • 8 corn/wheat blend taco tortillas

I like La Tortilla Factory or Trader Joe’s “de me Abuela” 

 

Method:

Shrimp in Collander
(*Tip to defrost the shrimp:
The easiest way to defrost the shrimp is to place it in a colander the night before, and put that into a larger bowl. Cover it with plastic wrap and leave it in the refrigerator overnight.
If you forget to do this, you can just rinse the shrimp in a colander under cold water until they are defrosted.)
  1. Dice the shrimp into 1/2″ pieces and toss them in a bowl with the jalapeños, tomatoes, and cilantro.
  2. Add in the garlic powder, salt, and lime juice, stirring to combine. Add in a bit of hot sauce at a time, tasting to be sure that its right for you. Tortilla Warmer
  3. Just before serving, dice up the avocado and gently fold the chunks into the ceviche.
  4. Heat up your tortillas either on a pan, or with a tortilla warmer like this. I LOVE this thing! ⇒⇒⇒⇒⇒⇒⇒⇒⇒⇒
  5. Divide the ceviche among the tortillas, and you are good to go!

 

Makes 8 Tacos

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