Shrimp-Avocado Tostadas

Total Time:
50 min
30 min
20 min

12 servings

  • 2 dried ancho chile peppers, stemmed and seeded
  • 3 1/2 tablespoons fresh lime juice (from about 3 limes), plus wedges for serving
  • 3 tablespoons vegetable oil, plus more for frying
  • 1 large clove garlic, chopped
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • Kosher salt
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 12 corn tortillas
  • 3 avocados
  • 3 scallions, thinly sliced (white and green parts separated)
  • 2 tablespoons chopped fresh cilantro
  • Sour cream and diced tomato, for topping
  • Toast the chiles in a dry skillet over medium heat, turning often, until they soften slightly, about 1 minute. Transfer to a 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 lime juice, 1 tablespoon vegetable oil, the garlic, oregano, cumin and 1/4 teaspoon each 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, turning 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 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.

  • Photograph by David Malosh

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