Entree - Seviche-Style Shrimp and Avocado Tacos

With Cinco de Mayo recently past, we’re seeing fresh avocados on sale, and then there are the tomato plants you may have just planted that you can’t wait until they are bearing fruit. So Seviche is something light and fresh. Put it in a taco and you turn it into a meal to be paired with a good white wine, such as the Calotte Blanc.

Look for cooked, peeled shrimp at the seafood counter; or quickly thaw frozen cooked, peeled shrimp in a colander under cold running water. Marinate shrimp in a nonreactive bowl, such as one that is glass or ceramic; an aluminum or copper bowl will react with the citrus juice to give the shrimp a metallic taste.

Category : Spring into Fresh Produce 2009

Ingredients:
·         3 limes
·         1 cup chopped seeded tomato
·         1 cup diced peeled avocado (about 1 avocado
·         1/2 cup chopped fresh cilantro
·         3/4 teaspoon salt
·         1/4 teaspoon black pepper
·         3 garlic cloves, minced
·         1 pound cooked peeled medium shrimp
·         12 (6-inch) corn tortillas

Garnish: Cotija Cheese if you want the extra flavor

Directions:

1. Finely grate rind from limes to measure 1 tablespoon; 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.

2. Heat tortillas according to package directions. Spoon about 1/2 cup shrimp mixture down center of each tortilla; fold in half. Serve immediately.

Yield: 6 servings (serving size: 2 tacos)

Wine Pairings

Food Pairing List

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