Shrimp Avocado Tostadas
These Shrimp Avocado Tostadas are light, refreshing and simple to make. They come together easily for a great healthy weeknight meal!
Ingredients
Marinade
- 2 tablespoons chopped serrano chile peppers
- 1 and 1/2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 2 tablespoons water
- 1 to 2 tablespoons fresh garlic chopped
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
Shrimp
- 1 and 1/2 pounds medium shrimp peeled, deveined and tails removed
- 2 tablespoons extra-virgin olive oil
- 1/2 tablespoon lime juice
- 12 corn tortillas homemade or pre-bought
Avocado Sauce
- 3 avocados
- 3 scallions thinly sliced (white and green parts separated)
- 1 and 1/2 tablespoons lime juice
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh cilantro
- 2 to 3 roma tomatoes diced
- Sour cream for topping (optional)
Instructions
- Add serrano chile peppers, lime juice, olive oil and water to a blender. Add garlic, oregano, cumin, cayenne and salt to blender. Blend (puree) until almost smooth. Toss marinade mixture with shrimp in a large bowl and let marinate 30 minutes.
- Halve and pit the avocados. Scoop out the flesh into a bowl and mash. Mix in the white parts of the scallion, lime juice, cayenne pepper, salt and cilantro and toss until mixed.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until hot. Add shrimp and cook until just opaque. Season with salt, and drizzle with 1/2 tablespoon lime juice.
- Spread avocado mixture onto the tostadas. Top with shrimp, sour cream (optional), diced tomatoes and scallion greens.
- Serve with lime wedges.