Shrimp-Avocado Tostadas
Serves: 6
Darlene Legros
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
41
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 large
Garlic (clove, chopped)1 tsp
Oregano (dried)1 tsp
Ground Cumin1 tsp
Cayenne Pepper3
Avocados2 tbsps
Cilantro (chopped fresh)Directions:
1
Toast the chiles in a dry skillet over medium heat, turning often, until they soften slightly, about 1 minute
2
Transfer to a bowl and cover with hot water; let sit 15 minutes
3
Transfer the chiles and 3 tablespoons of the soaking water to a blender
4
Add 1 1/2 tablespoons lime juice, 1 tablespoon vegetable oil, the garlic, oregano, cumin and 1/4 teaspoon each cayenne and salt; puree until almost smooth
5
Toss with the shrimp in a large bowl; refrigerate 15 to 30 minutes
6
Meanwhile, heat about 1/4 inch vegetable oil in a medium skillet over medium-high heat
7
One at a time, fry the tortillas, turning once, until golden brown and crisp, about 1 minute
8
Remove to paper towels to drain
9
Halve and pit the avocados; scoop the flesh into a bowl and mash
10
Mix in the scallion whites, 1 1/2 tablespoons lime juice, the remaining 1/4 teaspoon cayenne pepper, the cilantro and 1/2 teaspoon salt
11
Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium-high heat
12
Add the shrimp and cook, stirring occasionally, until just opaque, about 4 minutes
13
Season with salt and drizzle with the remaining 1/2 tablespoon lime juice
14
Spread the mashed avocado mixture on the tostadas
15
Top with the shrimp, some sour cream and diced tomato, and the scallion greens
16
Serve with lime wedges
17
Photograph by David Malosh