Margarita Shrimp Tostadas

Tostadas are a nice alternative to sandwiches when you're looking for a quick, satisfying meal. This recipe combines a creamy avocado puree and fresh lettuce, tomato and cilantro with shrimp that's been quickly cooked in butter, tequila and lime juice.

Margarita Shrimp Tostadas
Print this recipe Save this recipe to your Ziplist recipe box
  • Ingredients:
  • 6 6-inch corn tortillas
  • 1 lb medium shrimp, peeled, deveined, tails removed
  • 3 ripe avocados
  • Juice of 1-1/2 limes, divided
  • 1 jalapeño pepper, seeded and finely chopped
  • 2 cloves garlic, very finely chopped
  • Salt and freshly ground black pepper
  • 1-1/2 tablespoons butter
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 cup tequila blanco
  • 2 medium tomatoes, seeded and chopped
  • Chopped lettuce (2 to 3 cups)
  • Chopped fresh cilantro (about 3/4 cup)
  • Sour cream

Crisp the tortillas: Preheat the oven to 375°F. Place the tortillas on a baking sheet in a single layer and bake until crisp, 8 to 12 minutes. Remove from the oven and set aside.

Prepare the avocado purée: Halve the avocados lengthwise, twist apart and remove the pit. Scoop the flesh into a bowl and add the juice of 1 lime, the chopped jalapeño and garlic. Mix well and season to taste with salt and pepper. Cover and set aside.

Cook the shrimp: Heat the butter in a pan over medium-high heat. Add the shrimp, sprinkle with the cumin and coriander and season with a bit of salt and pepper. Cook, stirring frequently, until the shrimp begin to turn opaque. Add the tequila and remaining lime juice and cook for an additional minute. Transfer to a plate with a slotted spoon.

Assemble the tostadas: Spread some avocado purée on each tortilla. Top with lettuce, tomato, shrimp, cilantro and a spoonful of sour cream. Transfer to plates and serve immediately. Alternately, serve each of the tostada toppings family style and let diners assemble their own.

Makes 6 servings (knife and fork may be required)

Recipe Notes:
If you'd like a little more heat in this dish, add an extra jalapeño to the avocado purée and a pinch of cayenne or chili powder when cooking the shrimp.

more recipes from this category

from around the web

comments & replies

leave a comment ~