shrimp avocado tostadas

Shrimp avocado tostadas might be just the Mexican recipe you are searching for. One serving contains 267 calories, 16g of protein, and 13g of fat. For $2.36 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 12. A mixture of avocados, lime juice, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works best as a hor d'oeuvre, and is done in around 50 minutes. It is brought to you by Girl Versus Dough. 2870 people have tried and liked this recipe. It is a good option if you're following a gluten free and pescatarian diet. Overall, this recipe earns a great spoonacular score of 98%. Shrimp-Avocado Tostadas, Shrimp And Avocado Tostadas, and Shrimp Tostadas with Avocado Salsa are very similar to this recipe.

Servings: 12

Preparation duration: 30 minutes

Cooking duration: 20 minutes

 

Ingredients:

3 avocados

¼ teaspoon cayenne pepper

2 large medium-heat hatch green chiles, thawed, stemmed and seeded (or 1 poblano pepper, roasted, stemmed and seeded)*

12 corn tortillas

¼ teaspoon cumin

½ teaspoon dried thyme

2 tablespoons chopped fresh cilantro

1 teaspoon minced garlic

3 green onions, thinly sliced (green and white parts separated)

1 ½ tablespoons fresh lime juice (from about 1 to 2 limes)

Lime wedges

¼ teaspoon salt

1 ½ lbs frozen cooked peeled, deveined, tail-off shrimp, thawed and patted dry

Sour cream

Chopped fresh tomato

1 tablespoon vegetable oil

Equipment:

blender

bowl

frying pan

baking sheet

paper towels

stove

ziploc bags

Cooking instruction summary:

Place prepared chiles in a blender along with 3 tablespoons water, lime juice, vegetable oil, garlic, thyme, cayenne pepper, cumin and salt. Blend until smooth. Toss in a large bowl with shrimp until coated. Let sit 15 to 30 minutes.Meanwhile, heat about ¼ inch of vegetable oil in a large skillet over medium-high heat. Fry 1 tortilla at a time, flipping once, 1 minute until crisp and golden brown. Transfer tortillas to a paper towel-lined baking sheet to drain. Remove skillet from heat; drain oil, then return skillet to stovetop.Make the guacamole: Halve and pit the avocados; mash until mostly smooth. Add white parts of green onions, cilantro, lime juice, salt and cayenne pepper. Stir to combine.Heat reserved skillet over medium-high heat. Cook shrimp 2 minutes until warmed through.Assemble the tostadas: Spread guacamole on top of each tostada, then top with cooked shrimp. Top with a dollop of sour cream, chopped tomato and reserved green parts of green onions. Serve with lime wedges.*To prepare fresh peppers (whether hatch chiles or poblano pepper) for this recipe, roast them over an open flame on the stovetop until well charred; place them in a plastic bag for 10 minutes, then peel the skins and remove the stems and the seeds. (If you use hatch chiles from the Hatch Chile Store, they are already roasted and peeled.)

 

Step by step:


1. Place prepared chiles in a blender along with 3 tablespoons water, lime juice, vegetable oil, garlic, thyme, cayenne pepper, cumin and salt. Blend until smooth. Toss in a large bowl with shrimp until coated.

2. Let sit 15 to 30 minutes.Meanwhile, heat about ¼ inch of vegetable oil in a large skillet over medium-high heat. Fry 1 tortilla at a time, flipping once, 1 minute until crisp and golden brown.

3. Transfer tortillas to a paper towel-lined baking sheet to drain.

4. Remove skillet from heat; drain oil, then return skillet to stovetop.Make the guacamole: Halve and pit the avocados; mash until mostly smooth.

5. Add white parts of green onions, cilantro, lime juice, salt and cayenne pepper. Stir to combine.


Heat reserved skillet over medium-high heat. Cook shrimp 2 minutes until warmed through.Assemble the tostadas

1. Spread guacamole on top of each tostada, then top with cooked shrimp. Top with a dollop of sour cream, chopped tomato and reserved green parts of green onions.

2. Serve with lime wedges.*To prepare fresh peppers (whether hatch chiles or poblano pepper) for this recipe, roast them over an open flame on the stovetop until well charred; place them in a plastic bag for 10 minutes, then peel the skins and remove the stems and the seeds. (If you use hatch chiles from the Hatch Chile Store, they are already roasted and peeled.)


Nutrition Information:

Quickview
264k Calories
16g Protein
12g Total Fat
24g Carbs
29% Health Score
Limit These
Calories
264k
13%

Fat
12g
20%

  Saturated Fat
3g
23%

Carbohydrates
24g
8%

  Sugar
6g
7%

Cholesterol
149mg
50%

Sodium
524mg
23%

Get Enough Of These
Protein
16g
32%

Vitamin C
44mg
54%

Selenium
29µg
42%

Vitamin A
1774IU
36%

Vitamin K
33µg
32%

Manganese
0.62mg
31%

Fiber
7g
30%

Phosphorus
280mg
28%

Potassium
819mg
23%

Copper
0.41mg
20%

Folate
79µg
20%

Vitamin B6
0.39mg
19%

Vitamin E
2mg
19%

Magnesium
75mg
19%

Calcium
146mg
15%

Zinc
2mg
14%

Iron
2mg
14%

Vitamin B3
2mg
14%

Vitamin B5
1mg
10%

Vitamin B1
0.14mg
9%

Vitamin B2
0.16mg
9%

Vitamin B12
0.45µg
8%

covered percent of daily need
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