Nutrition Information (per serving)
calories
305
protein
16 g
sodium
487 mg
carbohydrates
34 g
fat
13 g
fiber
6 g
cholesterol
93 mg
Servings
4
Ingredients
½ lb shrimp, shelled, deveined and tail removed
½ cup fresh lime juice
3 Tbsp diced red onion
1 med avocado, diced
2 tsp minced Serrano pepper
½ cup diced tomatoes
⅓ cup peeled, diced cucumbers
1 Tbsp chopped cilantro
1 cup tomato juice
½ tsp sea salt
1 tsp freshly ground black pepper
8 corn tortillas
Olive oil spray
½ tsp sea salt
½ tsp freshly ground black pepper
8 teaspoons Chipotle Aioli
¼ cup canola oil mayonnaise
2 Tbsp plain low fat yogurt
2 tsp canned chipotle peppers
Instructions
- Cut shrimp lengthwise in half. In a medium bowl, place shrimp in lime juice and allow to marinate for 30 minutes.
- In a large bowl, combine onion, avocado, Serrano pepper, tomatoes, cucumbers, cilantro, tomato juice and 1st amounts of salt and pepper. Add shrimp and lime juice and stir to combine.
- Preheat oven to 375F. Place tortillas on a baking sheet. Lightly spray with olive oil, and season with 2nd amounts of salt and pepper. Bake for 5 to 10 minutes, or until crisp.
- Combine all ingredients for Chipotle Aioli in a blender and blend until smooth
- Serve 2 crisp tortillas with 1 cup ceviche topped with 2 teaspoons Chipotle Aioli.
