SHRIMP & AVOCADO TOSTADAS RECIPE BY TASTY
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
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
SHRIMP-AVOCADO TOSTADAS
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Toast the chiles in a dry skillet over medium heat, turning often, until they soften slightly, about 1 minute. Transfer to a small bowl and cover with hot water; let sit 15 minutes.
- Transfer the chiles and 3 tablespoons of the soaking water to a blender. Add 1 1/2 tablespoons of the lime juice, 1 tablespoon of the vegetable oil, the garlic, oregano, cumin and 1/4 teaspoon each of the cayenne and salt; puree until almost smooth. Toss with the shrimp in a large bowl; refrigerate 15 to 30 minutes.
- Meanwhile, heat about 1/4 inch vegetable oil in a medium skillet over medium-high heat. One at a time, fry the tortillas, flipping once, until golden brown and crisp, about 1 minute. Remove to paper towels to drain.
- Halve and pit the avocados; scoop the flesh into a bowl and mash. Mix in the scallion whites, 1 1/2 tablespoons of the lime juice, the remaining 1/4 teaspoon cayenne pepper, the cilantro and 1/2 teaspoon salt.
- Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until just opaque, about 4 minutes. Season with salt and drizzle with the remaining 1/2 tablespoon lime juice.
- Spread the mashed avocado mixture on the tostadas. Top with the shrimp, some sour cream and diced tomato, and the scallion greens. Serve with lime wedges.
SEARED SHRIMP TOSTADAS WITH AVOCADO SALSA
Steps:
- Mix shrimp, 2 teaspoons oil, jalapeño, garlic and cumin in bowl. Chill at least 1 hour and up to 3 hours.
- Preheat oven to 350°F. Brush tortillas on each side with 1/2 teaspoon oil. Place on nonstick baking sheet. Bake until tortillas are crisp, about 20 minutes.
- Meanwhile, mix tomatoes, avocado and chopped cilantro in small bowl. Season salsa with salt and pepper. Combine remaining ingredients in large bowl; toss together. Season with salt and pepper.
- Heat large nonstick skillet over high heat. Add shrimp mixture; sauté until just cooked through, about 3 minutes.
- Divide salad among tortillas. Top with shrimp. Spoon salsa atop each.
SHRIMP TOSTADAS WITH AVOCADO SALSA
"Try this quick and easy entrée for a fun, different Southwest meal idea," suggesets Karen Gulkin of Greeley, Colorado. "A splash of lime in the black beans balances the rich avocado salsa and shrimp."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a small bowl, combine 2 tablespoons avocado, water, 1 teaspoon lime juice, 1 teaspoon blackened seasoning and cumin. Set aside 1/4 cup beans; add remaining beans to avocado mixture and mash with a fork. Stir in reserved whole beans. Set aside., For salsa, in a small bowl, combine orange, onion, jalapeno, cilantro, and the remaining avocado and 2 teaspoons lime juice. Cover and refrigerate until serving., Place tostada shells on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese. Bake until bean mixture is heated through and cheese is melted, 4-6 minutes., Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add shrimp and remaining 1 teaspoon blackened seasoning. Cook and stir until shrimp turn pink, 4-6 minutes. Arrange over tostada shells; serve with salsa.
Nutrition Facts : Calories 297 calories, Fat 13g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 446mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges
SHRIMP TOSTADAS WITH LIME-CILANTRO SAUCE
I love shrimp and veggies marinated in citrus juice, also known as ceviche. This recipe starts with cooked shrimp and those same fresh ceviche flavors. Enjoy these tostadas as a make-ahead appetizer or dinner entree. - Leslie Kelley, Dorris, California
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 10 servings.
Number Of Ingredients 22
Steps:
- Place first 11 ingredients in a large bowl; toss to combine. Gently stir in avocado; let stand 15 minutes., In a small bowl, mix sauce ingredients. To serve, spread tostada shells with sauce. Top with shrimp mixture.
Nutrition Facts : Calories 209 calories, Fat 12g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 448mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
SHRIMP TOSTADAS WITH AVOCADO SALSA
This is a Taste of Home recipe from 2009 submitted by Karen Gulkin of Greenley, Colorado. I did not have prepared tostada shells, so I used corn tortillas that I pan fried. hope you enjoy!
Provided by Docs Mom
Categories Mexican
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, combine 2 tablespoons avocado, water, 1 teaspoon lime juice, 1 teaspoon blackened seasoning and cumin. Set aside 1/4 cup beans; add remaining beans to avocado mixture and mash with a fork. Stir in reserved beans. Set aside.
- For salsa, in a small bowl, combine the orange, onion, jalapeno, cilantro and remaining avocado and lime juice. Cover and refrigerate until serving.
- Place tostada shells on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese. Bake at 350° for 4-6 minutes or until cheese is melted.
- Meanwhile, in a large nonstick skillet coated with cooking spray, cook shrimp and remaining blackened seasoning over medium-high heat for 4-6 minutes or until shrimp turn pink. Arrange over tostada shells; serve with salsa.
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SHRIMP AND AVOCADO TOSTADAS RECIPE | REAL SIMPLE
From realsimple.com
4/5 (35)Total Time 20 minsServings 4
- In a medium bowl, toss the shrimp, avocados, and onion with the lime juice and 2 tablespoons of the oil; season with ½ teaspoon salt.
- Heat the remaining ½ cup of the oil in a medium skillet over medium-high heat. Fry the tortillas one at a time until crisp, 1 to 2 minutes per side; drain and season with ¼ teaspoon salt. Top with the shrimp mixture.
SHRIMP AVOCADO TOSTADAS - AHEAD OF THYME
From aheadofthyme.com
5/5 (2)Total Time 15 minsCategory AppetizersCalories 171 per serving
- Preheat oven to 400F (if cooking the shrimp in the oven or making tostada shells out of soft tortillas).
- In a medium bowl, add shrimp, olive oil, cumin, chili powder, paprika, garlic powder, oregano, salt and pepper. Toss well to coat and set aside to marinate for 15 minutes (if you have the time).
- Cook the shrimp in the oven, air fryer, or over the stove. To cook in the oven: Spread the shrimp evenly on a parchment lined quarter sheet baking pan and bake in a 400 F preheated oven for 8-10 minutes until the shrimp turns pink.
- To cook in the air fryer: Cook the shrimp in the air fryer at 350 F for 8-10 minutes, shaking the basket once halfway through.
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