Shrimp and Avocado Soft Tacos
A colorful and flavorful mixture of shrimp, black bean, corn and avocado served at room temperature in flour tortillas with sour cream and fresh cilantro.
1 pound cooked medium-size fresh shrimp, peeled and deveined
1 (15-ounce) can black beans, drained and rinsed
1 (15.25-ounce) can whole kernel corn, drained and rinsed
1 cup chunky home-style salsa
1 tablespoon lime juice
3 small avocados peeled and cubed
12 (10-inch) flour tortillas
1 (8-ounce) container sour cream
1/4 cup chopped fresh cilantro
- Stir together first 6 ingredients, and spoon evenly onto tortillas. Roll up, jelly-roll fashion; top with sour cream and cilantro. Serve at room temperature.
Makes 12 servings.