A festive time of year is upon us! Cinco de Mayo – the best excuse ever to eat lots of my favorite food. To celebrate, we’ve got a little recipe for tostadas to help you bring the feast to the fiesta!
California Avocado Shrimp Tostadas
Recipe created by chefs Mary Sue Milliken and Susan Feniger for the California Avocado Commission.
Prep time: 40 minutes
Cook time: 15 minutes
Total time: 55 minutes
- 3/4 cup beer
- 3 bay leaves
- 1/2 tsp. celery seeds
- 1/2 tsp. cayenne
- 1/2 tsp. salt
- 1/2 lb. domestic, wild-caught jumbo shrimp, peeled and cleaned
- 2 ripe, fresh California avocados, seeded, peeled and cut into 1/2-inch dice
- 1 Roma tomato, finely diced
- 1/4 cup finely diced red onion
- 1 small carrot, peeled and finely diced
- 1 jalapeño, stem and seeds removed, finely diced
- 1/2 bunch cilantro, finely chopped
- 1 1/2 limes, juiced
- 3 Tbsp. extra virgin olive oil
- Salt, to taste
- Ground black pepper, to taste
- Canola oil, for frying
- 4 (6-inch) corn tortillas
- 4 romaine lettuce leaves, finely julienned
- Combine beer, bay leaves, celery seeds, cayenne and salt in a saucepan and bring to a boil. Add shrimp and cook 2 to 3 minutes, or until just turning pink and cooked through. Remove shrimp from liquid, cool to room temperature, and cut into 1/2-inch dice.
- In a large bowl, combine cooked shrimp with avocado, tomato, onion, carrot, jalapeño, cilantro, lime juice, olive oil, salt and pepper. Stir gently, taste, and adjust seasonings as necessary. Chill thoroughly.
- Meanwhile, pour oil to a depth of ½-inch in a small pan for frying. Fry the tortillas on both sides until crisp and drain on paper towels.
- To serve, divide julienned lettuce evenly between each crispy corn tortilla. Top with avocado shrimp mixture and serve immediately.
Nutrition Information Per Serving: Calories 420; Total Fat 30 g (Sat 3.5 g, Trans 0 g, Poly 5 g, Mono 20 g); Cholesterol 115 mg; Sodium 550 mg; Potassium 740 mg; Dietary Fiber 6 g; Protein 19 g
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Copyright © 2012, Mary Sue Milliken and Susan Feniger, www.bordergrill.com.
More on TodaysMama: