Ceviche Style Shrimp And Avocado Tacos - cooking recipe

Ingredients

3 limes
1 cup tomatoes, seeded and chopped
1 cup avocado, diced and peeled
1/2 cup cilantro, chopped
3/4 teaspoon salt
1/4 teaspoon black pepper
1 lb cooked shrimp, peeled med. in size
1 jalapeno, chopped very fine (my own addition)
1 garlic clove, chopped very fine (another addition that I added)
12 corn tortillas

Preparation

Finely grate rind from limes to measure 1 tbls; juice limes to measure 1/4 cup.
Place rind and juice in a large bowl.
Add tomato and remaining ingredients this is where I also added a jalapeno -- chopped really fine! (except tortillas); toss well to combine.
Cover and chill for 15 minutes, stirring occasionally.
Heat tortillas (I sprayed grill with non stick spray -- and grill tortillas).
Once again -- recipe says it will feed 6 -- embarrassed to say -- it didn't!
****UPDATE****.
I really enjoyed this mixture on a bed of lettuce! Made a great salad!