Shrimp Tostadas with Avocado-Tomatillo Salsa
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 815
- Total Fat
- 31
- Saturated Fat
- 13
- Carbohydrates
- 81
- Dietary Fiber
- 11
- Sugar
- 6
- Protein
- 62
- Cholesterol
- 334
- Sodium
- 1936
- Total: 25 min
- Active: 25 min
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
- Prepare a grill for medium-high heat; lightly oil the grates.
- 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.
- Toss the shrimp with the oil and season generously with salt. Grill, turning once, until just cooked through, about 2 minutes per side.
- 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.