Quick Shrimp Ceviche Tacos
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 30 min · Shellfish · pescatarian, dairy-free
332 cal
24g protein
32g carbs
12g fat
per serving · estimated
Ingredients
- 1/2 lb medium shrimp, peeled + chopped
- 3 large lime, juiced
- 1 cucumber, finely diced
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded + minced
- 1 Roma tomato, seeded + diced
- 1/4 cup cilantro, chopped
- 1 avocado, diced
- 4 corn tortillas
- 1/2 tsp kosher salt
- 1/2 tbsp olive oil
Method (tap to check — screen stays awake)
- Bring a pot of salted water to a boil. Blanch shrimp 1–2 min until just opaque; drain and chill in ice water. (Lime juice alone doesn't make seafood safe — cook it first, ceviche-style flavor after.)
- Toss the cooled shrimp with lime juice + salt in a glass bowl. Refrigerate 15 min to soak up the citrus.
- Drain excess liquid. Fold in cucumber, red onion, jalapeño, tomato, cilantro.
- Warm tortillas in a dry skillet 15 sec/side — brush with olive oil for crispier edges. Fill with ceviche; top with avocado + a squeeze of lime.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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