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Makes 8 servings / Prep: 25 min., Cook: 5 min., Chill: 2 hrs.
Toss avocado with 2 tablespoons lime juice; set aside.
Peel shrimp, and devein, if desired.
Sauté shrimp, scallops, and garlic in hot oil in a large skillet 5 minutes or until shrimp turn pink; cool.
Stir together ½ cup lime juice, honey, and cilantro in a large bowl.
Add seafood mixture, black beans, onion, corn, and avocado, tossing to coat.
Cover and chill 2 hours.
Spoon mixture evenly onto tortillas, and roll up.
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