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Add a photoServings: 8
Ingredients
- 1 x ripe avocado halved, pitted
- 1 Tbsp. mayonnaise
- 2 tsp chopped onion
- 2 tsp fresh lime juice
- 1/2 x jalapeno seeded, chopped Salt to taste Freshly-grnd black pepper to taste
- 4 x flour tortillas - (7" dia)
- 1/2 c. minced cilantro - (loosely packed)
- 12 x cooked medium shrimp split lengthwise, and veins removed
- 8 lrg hard cherry tomatoes sliced paper-thin Cilantro sprigs for garnish
Directions
- Coarsely mash the avocado in a bowl with a fork. Stir in the mayonnaise, onion, lime juice and jalapeno, then salt and pepper to taste.
- Spread the avocado mix on the tortillas to the edges, about 2 Tbsp. on each. Scatter about 12 cilantro leaves on each. Place 6 shrimp halves across the top 1/4 of the tortilla. Place the sliced tomatoes over the shrimp, dividing proportionately.
- Start with the shrimp end and roll up tightly. Wrap airtight in plastic; twist ends. Chill 2 to 6 hrs.
- Cut each in half (to accompany soup) or possibly in 4 pcs (as hors d'oeuvre). Arrange on a platter; garnish with cilantro. Serve as appetizers or possibly with soup.
- This recipe yields 4 to 6 servings with soup, 6 to 8 hors d'oeuvre servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 8 servings | |
| Calories 71 | |
| Calories from Fat 38 | 54% |
| Total Fat 4.29g | 5% |
| Saturated Fat 0.62g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Potassium 484mg | 14% |
| Total Carbs 8.2g | 2% |
| Dietary Fiber 3.2g | 11% |
| Sugars 4.56g | 3% |
| Protein 1.84g | 3% |
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