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:
covered percent of daily need
