Dinner is served, and it's: Shrimp Ceviche Tacos

This recipe is an oldy but goody. I tend to forget about it during the colder months and then put it back in the weekly menu rotation towards summer. These tacos are very healthy and low in calories, so feel free to eat 2 or 3. They're even lighter if you omit the avocado, but who wants to do that? Most ingredients (besides lump crab meat) can be bought at Trader Joe's, or any other local grocer.

Here's what you need:

Corn tortillas
1/2 lb shrimp
1/8 lb lump crab meat
5 limes
1 bunch cilantro
1 red onion
1/2 avocado
1 medium tomato

1 can black beans
1 can sweet corn
1 tsp olive oil
salt and pepper

First we'll make the black bean and corn salad that I like to serve with these tacos. I make this ahead of time because the lime juice really tastes great in this dish once it's had a chance to sit for an hour in the refrigerator. Drain black beans and corn and pour into medium sized bowl. Add 2 tbsp of fresh chopped cilantro, 1/4 cup chopped red onion, the juice of two medium sized limes, and 1 tsp of olive oil. Season with salt and pepper to liking. Toss well and put in the fridge while making tacos.

Rinse shrimp and remove tails (if applicable), cut into small pieces and pour into medium sized bowl. Chop 1/4 cup of cilantro and 1/4 cup red onion and mix with shrimp. Add lump crab meat, 1/2 cubed avocado, and chopped tomato to the bowl. Squeeze remaining two limes over shrimp mix and stir well. Add one more lime if necessary (I personally think the limier the better!). Let ceviche sit in the fridge for 30 minutes (or as long as you can wait).

Before eating, heat corn tortillas according to package in the microwave. Serve 3 heaping spoonfuls of ceviche in tortillas alongside bean salad. Enjoy!