Shrimp-Avocado Tostadas
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 215
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 18
- Dietary Fiber
- 6
- Sugar
- 1
- Protein
- 11
- Cholesterol
- 71
- Sodium
- 340
- Total: 50 min
- Active: 30 min
Ingredients
2 dried ancho chiles, 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
Directions
- 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.