Shrimp Tostadas with Avocado-Tomatillo Salsa

Blend tomatillos with avocado for a chunky salsa to top tostadas with refried beans and grilled shrimp.
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  • Total: 25 min
  • Active: 25 min
  • Yield: 4
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Ingredients

1 tablespoon vegetable oil, plus more, for the grill grates

1 clove garlic, quartered

1 jalapeno, quartered, seeded for less heat

1 small onion, quartered

4 tomatillos (about 8 ounces), husked and coarsely chopped

1/2 ripe avocado, seeded, peeled and chopped

Kosher salt

1/4 cup lightly packed fresh cilantro leaves, coarsely chopped, plus whole leaves, for serving

1 1/2 pounds medium shrimp (about 30), peeled and deveined

One 15- to 16-ounce can refried beans

1 head romaine, thinly sliced

8 corn tostadas

Directions

  1. Prepare a grill for medium-high heat; lightly oil the grates.
  2. Put the garlic, jalapeno and onion in a food processor and pulse until finely chopped. Add the tomatillos, avocado and 1/2 teaspoon salt and pulse until chopped but still chunky. Transfer to a bowl, stir in the chopped cilantro and adjust the seasoning with additional salt; set aside.
  3. Toss the shrimp with the oil and season generously with salt. Grill, turning once, until just cooked through, about 2 minutes per side.
  4. Warm the beans in a small skillet over medium heat. Spread a thin layer on each tostada and top with some lettuce and a spoonful of the avocado-tomatillo salsa. Top with 3 to 4 shrimp per tostada and sprinkle with some cilantro leaves.