Mexican Ceviche Tacos
The recipe Mexican Ceviche Tacos could satisfy your South American craving in roughly 45 minutes. For $3.86 per serving, you get a main course that serves 4. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 456 calories, 33g of protein, and 21g of fat per serving. If you have avocado, tomatoes, lemon juice, and a few other ingredients on hand, you can make it. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert.
Instructions
Place fish in medium glass dish or bowl; sprinkle with sea salt and freshly ground black pepper.
Add lime juice, lemon juice, and sugar and toss. Cover and chill until fish turns white and no longer looks raw, tossing occasionally, at least 4 hours and up to 6 hours.
Strain fish, discarding marinade.
Placeceviche in large bowl; add tomatoes, redonion, pickled jalapeños, 1 tablespoon liquid from jar, and olive oil and toss to blend. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
Add lettuce, avocado, and cilantro to ceviche mixture and toss. Fill taco shells with ceviche mixture. Top each taco with large spoonful of salsa and serve.