Best Shrimp Tostadas With Avocado Tomatillo Salsa Recipes

SHRIMP-AVOCADO TOSTADAS

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.

SHRIMP TOSTADAS WITH AVOCADO SALSA

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.

SHRIMP TACOS WITH AVOCADO TOMATILLO SALSA

Steps:

• Place avocado, onion, tomatillos, jalapeno pepper, cilantro, garlic, and salt in the bowl of a food processor. Pulse until small chunks remain.
• Fill resealable plastic bag with shrimp, chili powder, and salt; shake to coat.
• Heat olive oil in a skillet over medium heat. Add shrimp and cook until pink and opaque, 2 to 3 minutes.
• Divide salsa, shrimp, and cabbage evenly to fill tortillas. Squeeze lime juice onto each taco.

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

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.