INGREDIENTS
3 limes
1 cup tomatoes, chopped and seeded
1 cup avocado, peeled and diced
1/2 cup fresh cilantro, chopped
3/4 tsp. salt
1/4 tsp. black pepper
4 garlic cloves, minced
1 lb. medium shrimp, cooked and peeled
12 (6-inch) corn tortillas
DIRECTIONS
Finely grate 1 TBSP of rind from limes.
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 and fold in half.
Serve immediately.
