Name: Avocado-Shrimp Tostadas
Prep time: 20 min
Cook time: 18 min
Total time: 30 min
Yield: 4 tostadas
Cuisine: Mexican
Ingredients: 4 (6-inch) corn tortillas; Vegetable oil; 1 lb medium shrimp, peeled and deveined; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; Pinch of cayenne; Salt and freshly ground black pepper; Chopped lettuce (about 2 cups); 4 tablespoons sour cream; 2 ripe Hass avocados; 1-1/2 tablespoons freshly squeezed lime juice; 1 jalapeño pepper, seeded and finely chopped; 1 clove garlic, very finely chopped; 1 medium tomato, seeded and diced; 1/4 cup fresh cilantro, chopped; Salt and freshly ground black pepper

This recipe for shrimp tostadas layers oven-crisped corn tortillas with a quick-to-fix, fresh guacamole, lettuce and sautéed shrimp. They make a flavorful, satisfying dish that can be served for lunch or a light dinner.

Avocado-Shrimp Tostadas

Crispy corn tortillas topped with fresh-made guacamole, lettuce and flavorful sautéed shrimp make a quick, easy lunch or light dinner.

Author: Lynne Webb
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 30 minutes
Yield: 4 tostadas
Category: Main Dishes
Cuisine: Mexican

Ingredients

4 (6-inch) corn tortillas
Vegetable oil
1 lb medium shrimp, peeled and deveined
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Pinch of cayenne
Salt and freshly ground black pepper
Chopped lettuce (about 2 cups)
4 tablespoons sour cream

For the guacamole:

2 ripe Hass avocados
1-1/2 tablespoons freshly squeezed lime juice
1 jalapeño pepper, seeded and finely chopped
1 clove garlic, very finely chopped
1 medium tomato, seeded and diced
1/4 cup fresh cilantro, chopped
Salt and freshly ground black pepper

Instructions

Preheat the oven to 375°F. Arrang the tortillas in a single layer on a baking sheet and lightly brush them with vegetable oil on both sides. Bake until toasted and crisp, 10 to 15 minutes. Remove from the oven and set aside.
While the tortillas bake, prepare the guacamole. Halve the avocados lengthwise, twist apart and remove the pit. Scoop the flesh into a bowl and add the lime juice, jalapeño, garlic, tomato and cilantro. Mix well and season to taste with salt and pepper. Cover and set aside.
Film the bottom of a large skillet with vegetable oil and heat over medium-high heat. Add the shrimp, sprinkle with the cumin and coriander, add a pinch of cayenne and season with salt and pepper. Sauté until the shrimp turn pink and opaque, 2 to 3 minutes, then remove from the heat.
To assemble the tostadas, spread a serving of guacamole on each tortilla, top with lettuce, shrimp and a dollop of sour cream. Serve immediately.

Avocado-Shrimp Tostadas