With so many toppings to choose from, these tacos make for a dinner that’s as fun as it is tasty.
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Made this recipe last night and really liked the blend of spicy and mild. I would marinate the shrimp overnight for best results.
When the day came that I had both an avocado and a mango at the perfect ripeness, I made this recipe. Though I had my doubts about so much vinegar flavor, the flavors were perfect. It's something that would be a great little make-ahead for a casual company supper or lunch. Since I didn't have champagne vinegar, I subbed some white wine vinegar lightened with a little rice vinegar. And, since I'm not a ceviche fan, I cooked the shrimp longer than the prescribed 30 seconds. It was just fine that way.This is definitely a keeper.
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