Chipotle Shrimp Avocado Tostones Recipes

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CHIPOTLE SHRIMP TACO WITH AVOCADO SALSA VERDE



Chipotle Shrimp Taco with Avocado Salsa Verde image

Fire up the grill for a healthy Chipotle Shrimp Taco with Avocado Salsa Verde recipe from Food Network Kitchen.

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 14

1 small onion, quartered
1 jalapeno, quartered, seeds optional
1 garlic clove, smashed
4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
1/2 Hass avocado, peeled, seeded, and cut into chunks
1 1/4 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
1 tablespoon olive oil
1 teaspoon chipotle or blended chili powder
1 teaspoon kosher salt
1 pound medium shrimp (about 20), peeled and deveined
8 corn tortillas
8 sprigs cilantro for garnish
2 limes, cut into wedges

Steps:

  • Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.
  • Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
  • Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.

CHIPOTLE SHRIMP & AVOCADO TOSTONES



Chipotle Shrimp & Avocado Tostones image

Need an appetizer that will get the whole party talking? Try topping fried plantain slices with sautéed shrimp, avocados and spicy mayo!

Provided by My Food and Family

Categories     Home

Time 40m

Yield 16 servings

Number Of Ingredients 8

8 uncooked deveined peeled medium shrimp
2 Tbsp. KRAFT Chipotle Aioli, divided
3 Tbsp. oil, divided
1 large green plantain, cut into 16 slices
1 small fully ripe avocado
1 Tbsp. fresh lime juice
1 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. chopped fresh cilantro, divided

Steps:

  • Toss shrimp with 1 Tbsp. aioli until evenly coated.
  • Heat half the oil in large skillet on medium heat. Add plantains; cook 3 to 5 min. or until lightly browned, turning once. Use slotted spoon to transfer plantains to work surface; flatten to 1/4-inch thickness. Return plantains to skillet with remaining oil; cook 3 to 5 min. or until golden brown on both sides, turning once. Remove from skillet; drain on paper towels.
  • Add shrimp to skillet; cook 4 to 6 min. or until shrimp turn pink, stirring frequently. Cool slightly. Meanwhile, mash avocado in medium bowl. Add lime juice, sour cream and 1 Tbsp. cilantro; mix well.
  • Cut shrimp lengthwise in half. Place plantain slices on serving plate; top with avocado mixture, shrimp, remaining aioli and cilantro.

Nutrition Facts : Calories 130, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 115 mg, Carbohydrate 9 g, Fiber 1 g, Sugar 6 g, Protein 3 g

TOSTONES WITH SALMON TARTARE AND AVOCADO-CHIPOTLE RELISH



Tostones With Salmon Tartare And Avocado-Chipotle Relish image

Provided by Amanda Hesser

Categories     dinner, main course

Time 1h

Yield 8 appetizer servings

Number Of Ingredients 14

1 pound fresh sushi-quality salmon, cut into 1/4-inch dice
2 tablespoons Dijon mustard
1/4 cup drained capers
1/4 cup finely chopped scallions
2 tablespoons finely chopped cilantro, plus some leaves for garnish
3 tablespoons extra virgin olive oil
2 tablespoons pureed canned chipotle peppers
Salt and freshly ground black pepper
2 ripe Haas avocados, peeled and pitted
2 tablespoons lime juice
3 tablespoons creme fraiche or lightly whipped heavy cream
3 cups peanut oil or canola oil
2 green plantains, each sliced crosswise into 4 pieces and then peeled
Kosher salt

Steps:

  • In small mixing bowl, combine salmon, mustard, capers, scallions, chopped cilantro, olive oil and 1 tablespoon of the chipotles. Mix well. Season to taste with salt and pepper. Refrigerate until ready to serve.
  • In medium mixing bowl, combine avocados, lime juice and remaining tablespoon of chipotles. Mash with fork until blended but not quite smooth. Season to taste with salt and pepper. Fold in creme fraiche until mixture has a marbled appearance. Refrigerate until ready to serve.
  • In deep, heavy skillet, heat peanut oil to 325 degrees. Add half of the plantain quarters, and fry without stirring until bottom halves are golden brown, about 2 minutes. Turn quarters, and fry an additional 2 minutes. Remove, and drain on paper towels. Repeat with remaining plantains.
  • Increase temperature of oil to 375 degrees. Using meat pounder or other heavy object, flatten each plantain slice until 1/8 inch thick. Return tostones to skillet, and fry tostones until golden-brown and crisp, about 1 minute a side. Drain on paper towels, and sprinkle with kosher salt to taste.
  • To serve, place each tostone in middle of a small plate, and top with 1 heaping tablespoon of salmon tartare. Top salmon with 1 teaspoon Avocado-Chipotle Relish, and garnish with cilantro leaf. Serve immediately.

Nutrition Facts : @context http, Calories 1032, UnsaturatedFat 78 grams, Carbohydrate 20 grams, Fat 102 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 18 grams, Sodium 608 milligrams, Sugar 8 grams, TransFat 0 grams

BOBBY FLAY'S TOSTONES WITH SALMON TARTAR AND AVOCADO-CHIPOTLE RELISH



Bobby Flay's Tostones with Salmon Tartar and Avocado-Chipotle Relish image

Provided by Bobby Flay

Categories     appetizer

Time 2h

Yield 4 servings as and appetizer

Number Of Ingredients 17

3 green plantains, quartered crosswise and peeled
3 cups peanut or canola oil
Kosher salt
Cilantro leaves
1 lb salmon, cut into 1/4" thick dice
2 tablespoons Dijon mustard
1 tablespoon pureed canned chipotles
1/4 cup capers, drained
1/4 cup finely chopped scallions
3 tablespoons olive oil
2 tablespoons finely chopped cilantro
Salt and freshly ground pepper
2 Haas avocados, peeled and pitted
1 tablespoon pureed canned chipotles
2 tablespoons fresh lime juice
3 tablespoons creme fraiche
Salt and pepper to taste

Steps:

  • Heat oil in a heavy frying pan to 325 degrees F. Add the plantain quarters in 3 batches and fry until soft, about 2 minutes per side, turning once. Transfer to a paper towel-line plate with a slotted spoon to drain. Repeat with the remaining plantains.
  • Heat the oil to 375 degrees F. Using a tostone maker, tortilla press, meat pounder or other heavy object, flatten each plantain slice until 1/8 inch thick. Fry the tostones until crisp and golden brown, about 1 minute per side. Drain on paper towels. Sprinkle immediately with salt.
  • Combine all ingredients in a medium bowl and season with salt and pepper to taste.
  • Place avocados, chipotle and lime juice in a medium bowl and mash with a fork until almost smooth, but some texture remains. Add the creme fraiche and fold until almost combined (should have a marbled appearance) and season with salt and pepper to taste
  • Assemble:
  • Place a heaping tablespoon of salmon tartar in the center of each tostones and top with a teaspoon of avocado-chipotle relish. Garnish with cilantro leaf. Serve immediately.

CHIPOTLE SHRIMP WITH AVOCADO CREAM



Chipotle Shrimp with Avocado Cream image

Provided by Eddie Jackson

Categories     appetizer

Time 1h15m

Yield 10 servings

Number Of Ingredients 15

1 pound shrimp, peeled and deveined
1 red onion, chopped
1 bunch cilantro, chopped
1 can chipotles in adobe sauce
2 tablespoons coconut oil
1 tablespoon garlic powder
Salt and pepper
Salt and pepper
Honey
3 avocados, diced
3 limes, juiced
1/2 cup sour cream
1 tablespoon adobo powder
3 jalapenos, diced
Vegetable oil, for pan

Steps:

  • In a bowl, combine the shrimp with half of the red onions, a handful of chopped cilantro, 2 teaspoons adobo sauce, and the coconut oil, garlic powder, some salt and pepper, and a drizzle of honey. Marinate in the refrigerator for 30 minutes.
  • Combine the avocados, lime juice, sour cream, adobo powder and the remaining onions in a bowl. Mix until you have a smooth paste; press through a fine-mesh sieve. Stir in the jalapenos.
  • Set a saute pan over medium-high heat and coat with vegetable oil. Add the marinated shrimp; cook until pink throughout. Finish with a handful of fresh cilantro. Spread the avocado sauce on a serving platter; arrange the shrimp on top. Serve.

SHRIMP & AVOCADO TOSTADAS RECIPE BY TASTY



Shrimp & Avocado Tostadas Recipe by Tasty image

Here's what you need: corn tortillas, olive oil, shrimp, english cucumber, tomato, avocado, red onion, lemon, lime, fresh cilantro, salt, serrano pepper

Provided by Greg Perez

Categories     Lunch

Yield 6 tostadas

Number Of Ingredients 12

6 corn tortillas
olive oil, to taste
1 lb shrimp, peeled and deveined
1 cup english cucumber, diced
1 cup tomato, diced
1 avocado, diced
1 cup red onion, diced
1 lemon, juiced
1 lime, juiced
1 tablespoon fresh cilantro, chopped
salt, to taste
1 serrano pepper, finely chopped, optional

Steps:

  • Preheat oven to 425ºF (220ºC).
  • Lay the corn tortillas on a parchment paper-lined baking sheet and lightly brush both sides with olive oil.
  • Bake the tortillas for 5 minutes and then flip them over continue baking another 5 minutes. The tostadas should be brown and crispy. Set the pan aside to cool.
  • Roughly chop the shrimp and transfer to a bowl.
  • Add the cucumber, tomato, avocado, red onion, lemon juice, lime juice, cilantro, salt, and serrano chile (optional), and stir to combine.
  • Marinate for 10-15 minutes.
  • Spoon the shrimp mixture onto the tostadas.
  • Enjoy!

Nutrition Facts : Calories 253 calories, Carbohydrate 23 grams, Fat 10 grams, Fiber 5 grams, Protein 18 grams, Sugar 4 grams

20-MINUTE CHIPOTLE SHRIMP



20-Minute Chipotle Shrimp image

Our Chipotle Shrimp recipe is perfect for everything from weeknight dinners to entertaining. The flavorful marinade comes together in just minutes. Brushing the shrimp during grilling really lets the flavor shine through.

Provided by Country Crock®

Categories     Trusted Brands: Recipes and Tips     Country Crock®

Time 25m

Yield 4

Number Of Ingredients 9

3 tablespoons Country Crock® Spread, melted
3 tablespoons chopped fresh cilantro
2 tablespoons lime juice
2 tablespoons honey
2 cloves garlic, chopped
1 teaspoon ground cumin
¼ teaspoon chipotle chili powder, or more to taste
½ teaspoon salt
1 pound large shrimp, peeled, deveined and tails on

Steps:

  • Combine Country Crock® Spread, cilantro, lime juice, honey, garlic, cumin, chipotle chili powder, and salt in non-aluminum dish.
  • Reserve half of Country Crock® Spread mixture. Add shrimp and toss to coat. Cover and marinate 10 minutes.
  • Skewer shrimp. Grill or broil shrimp, turning once and brushing with reserved Spread mixture, 5 minutes or until shrimp turn pink.
  • Serve shrimp in tortillas and, if desired with black beans, Mexican crema, diced avocado, and chopped cilantro. Garnish with lemons or limes if desired.

Nutrition Facts : Calories 126.2 calories, Carbohydrate 10.1 g, Cholesterol 172.6 mg, Fat 1.1 g, Fiber 0.2 g, Protein 18.8 g, SaturatedFat 0.3 g, Sodium 491.6 mg, Sugar 8.8 g

CHIPOTLE SHRIMP TOSTADAS



Chipotle Shrimp Tostadas image

Fast, Healthy, & Staff Favorite! To create this Southwestern-inspired dish Melissa Rubel, from F&W Magazine, tosses shrimp wth chipotle chile powder (made from dried, smoked jalapenos) grills them, then layers them on top of crunchy fried corn tortillas and crisp citrusy slaw.Recipe by Melissa Rubel, from Pairing of the Day: September 2008, How to Cook with Spices.Serve with a Berry-scented Rose:2007 S.C. Pannell Grenache Rose.

Provided by Manami

Categories     Peppers

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 teaspoon vegetable oil, plus more for frying
4 corn tortillas
kosher salt
24 large shelled and deveined shrimp (about 1 pound)
1 teaspoon dried chipotle powder (made from dried, smoked jalapenos)
4 cups shredded cabbage or 4 cups coleslaw mix
1 medium tomatoes, seeded and cut into 1/4-inch dice
2 scallions, thinly sliced
1/4 cup sour cream
1 1/2 teaspoons fresh lime juice
1 Hass avocado, thinly sliced
2 medium radishes, thinly sliced
1/4 cup cilantro leaf
lime wedge, for serving

Steps:

  • In a medium, deep skillet, heat 1/4 inch of vegetable oil until hot.
  • Fry one tortilla at a time over moderately high heat until lightly golden on both sides, about 2 minutes.
  • Drain on paper towels and sprinkle with salt(while they are still hot!)
  • Preheat a grill pan.
  • In a medium bowl, toss the shrimp with the 1 teaspoon of vegetable oil and the chipotle chile powder; season the shrimp with salt.
  • Grill the shrimp over moderately high heat, turning once, until they are browned in spots and cooked through, about 4 minutes.
  • In a medium bowl, toss the cabbage with the tomato, scallions, sour cream and lime juice and season with salt.
  • Set the tortillas on plates and top with the cabbage slaw, chipotle shrimp, avocado, radishes and cilantro.
  • Serve with lime wedges.

Nutrition Facts : Calories 203.6, Fat 10.6, SaturatedFat 2.7, Cholesterol 77.1, Sodium 363.1, Carbohydrate 18.8, Fiber 6.1, Sugar 4.1, Protein 11

CHIPOTLE SHRIMP TACOS WITH AVOCADO SALSA VERDE



Chipotle Shrimp Tacos With Avocado Salsa Verde image

Spicy char-grilled shrimp nestled in corn tortillas with a green tomatillo & avocado salsa. From food t.v.

Provided by BerrySweet

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 small onion, quartered
1 jalapeno, quartered, seeds (optional)
1 garlic clove, smashed
4 medium tomatillos (about 8 ounces)
1/2 Hass avocado, peeled, seeded, and cut into chunks
1 1/4 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
1 tablespoon olive oil
1 teaspoon dried chipotle powder or 1 teaspoon blended chili powder
1 teaspoon kosher salt
1 lb medium shrimp, peeled and deveined (about 20)
8 corn tortillas
8 sprigs fresh cilantro (to garnish)
2 limes, cut into wedges

Steps:

  • Put the onion, jalapeno, and garlic in a food processor and finely chop.
  • Add the tomatillos, avocado, and salt and pulse until chopped but still chunky.
  • Transfer to a bowl and stir in the cilantro.
  • Heat a stove top or outdoor grill to medium-high.
  • Mix the olive oil, chipotle or chili powder, and salt in a large bowl.
  • Add the shrimp and toss to coat.
  • Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
  • Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.).
  • Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro.
  • Serve 2 tacos per person, with a lime wedge on the side.

Nutrition Facts : Calories 323.8, Fat 10.6, SaturatedFat 1.6, Cholesterol 172.8, Sodium 1183.5, Carbohydrate 32.4, Fiber 6.7, Sugar 3.2, Protein 27.2

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From easypeasyeats.com


RECIPES | PAMPERED CHEF US SITE
Find quick and easy recipe inspiration, perfect for any occasion, including healthy recipes, budget-friendly meals, vegetarian recipes, and more. Browse Pampered Chef's selection of …
From pamperedchef.com


BLACKENED SHRIMP AND AVOCADO PATACONES (TOSTONES) - MORE THAN …
2018-03-17 Heat butter in a pan and cook shrimp, about 3-4 minutes each side. Prepare dish by spreading about 1 tablespoon of avocado mix on each patacon then add two shrimp on top …
From morethanyoucanchew.com


20 MINUTE CREAMY KETO CHIPOTLE SHRIMP - WHOLESOMELICIOUS
2022-04-23 Add apple cider vinegar, lime juice, oil, cilantro, chipotle pepper, and oil into a high powered blender or food processor. Blend until smooth. Pour the sauce into the pan with the …
From wholesomelicious.com


SHRIMP AVOCADO PLANTAIN CUPS (TOSTONES RELLENOS)
Place the shrimp in a bowl to cool. Fry the plantain pieces until golden. Step 11. Step 11. Place the fried pieces of plantain in muffin cups and use a tamper to press the plantain into a cup …
From cookist.com


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