Ceviche Tacos

Ingredients

• 1 lb sushi-grade white fish, diced
• 3/4 cup fresh lime juice
• 1 Roma tomato, diced
• 1/2 cucumber, diced
• 1/4 red onion, minced
• 1 jalapeño, minced
• 1 avocado
• 8 crisp taco shells

Instructions

1. 1

   Cover fish with lime juice and refrigerate 30 minutes until opaque.

2. 2

   Drain most of the juice.

3. 3

   Fold in tomato, cucumber, onion and jalapeño; season with salt.

4. 4

   Spoon into crisp shells and top with avocado just before serving.