SHRIMP-AVOCADO TOSTADAS
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Toast the chiles in a dry skillet over medium heat, turning often, until they soften slightly, about 1 minute. Transfer to a small bowl and cover with hot water; let sit 15 minutes.
- Transfer the chiles and 3 tablespoons of the soaking water to a blender. Add 1 1/2 tablespoons of the lime juice, 1 tablespoon of the vegetable oil, the garlic, oregano, cumin and 1/4 teaspoon each of the cayenne and salt; puree until almost smooth. Toss with the shrimp in a large bowl; refrigerate 15 to 30 minutes.
- Meanwhile, heat about 1/4 inch vegetable oil in a medium skillet over medium-high heat. One at a time, fry the tortillas, flipping once, until golden brown and crisp, about 1 minute. Remove to paper towels to drain.
- Halve and pit the avocados; scoop the flesh into a bowl and mash. Mix in the scallion whites, 1 1/2 tablespoons of the lime juice, the remaining 1/4 teaspoon cayenne pepper, the cilantro and 1/2 teaspoon salt.
- Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until just opaque, about 4 minutes. Season with salt and drizzle with the remaining 1/2 tablespoon lime juice.
- Spread the mashed avocado mixture on the tostadas. Top with the shrimp, some sour cream and diced tomato, and the scallion greens. Serve with lime wedges.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
PONCE
[email protected]Do you have any other recipes for shrimp tostadas?
sahabi Hossin
[email protected]What kind of tortillas should I use for these tostadas?
Dalim Howlader
[email protected]Can I make these tostadas ahead of time?
Maher Shahzad
[email protected]I'm allergic to shrimp. Is there anything I can substitute for it?
Helen Haworth
[email protected]These tostadas are way too expensive to make at home. I'll just go to a restaurant next time.
Jamil Hadwan
[email protected]I followed the recipe exactly but the tostadas didn't turn out well. I'm not sure what I did wrong.
NONSTOP SHOP & SMCL TELICOM
[email protected]The tostadas were a little too greasy for my taste.
Manuel Carrillo
[email protected]I had a hard time finding ripe avocados. The ones I used were a little too firm.
Purshotam Adhikari
[email protected]The tostadas were good, but I think they would have been better if I had used fresh shrimp instead of frozen.
Lona Williams
[email protected]I thought the chipotle crema was a little bland. I would probably add some more spices next time.
MAHMOOD TUBE
[email protected]These tostadas were a little too spicy for me, but my husband loved them.
Kulwant Ram
[email protected]I'm not a big fan of shrimp, but I loved these tostadas. The avocado and mango salsa were so good that I didn't even miss the shrimp.
Sheila Gesare
[email protected]These tostadas are so fresh and flavorful. The mango salsa is the perfect topping.
Darlington Opoku Offset
[email protected]I added some black beans to the tostadas for extra protein. They were a great addition.
Hasen Hasen
[email protected]I substituted grilled chicken for the shrimp and it was still delicious. This recipe is very versatile.
Cherien Pador canque
[email protected]I followed the recipe exactly and the tostadas turned out great. The shrimp were cooked perfectly and the avocado was creamy and delicious.
Obuhle Dyani
[email protected]I love how easy these tostadas are to make. They're perfect for a quick and easy weeknight meal.
Jen Williams
[email protected]These tostadas were a hit at my last party! The combination of shrimp, avocado, and mango was perfect, and the chipotle crema added a nice kick. I will definitely be making these again.