Avocado and Shrimp Tostadas Recipe

Name: Avocado and Shrimp Tostadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup corn oil; 18 very thin tortillas, 2 1/23 inches in diameter; Salt; 2/3 cup butter, at room temperature; 4 1/2 tablespoons canned chipotle chiles, pureed; 1 teaspoon Cholula sauce (hot sauce); Salt; 18 medium shrimpshelled, deveined and rinsed; 2 tablespoons olive oil; 2 ripe medium avocados, thinly sliced; 1/2 cup Pico de Gallo salsa; Salt

Servings: persons

1 cup corn oil
18 very thin tortillas, 2 1/23 inches in diameter
Salt
2/3 cup butter, at room temperature
4 1/2 tablespoons canned chipotle chiles, pureed
1 teaspoon Cholula sauce (hot sauce)
Salt
18 medium shrimpshelled, deveined and rinsed
2 tablespoons olive oil
2 ripe medium avocados, thinly sliced
1/2 cup Pico de Gallo salsa
Salt

1
Heat the corn oil in a medium frying pan.
2
Season with salt and fry the tortillas, turning once, until golden brown and crisp.
3
Drain the tortillas on paper towels.
4
Beat the butter with the pureed chipotle chiles and Cholula sauce until smooth.
5
Season with salt.
6
Spread almost all of the prepared chipotle butter over the shrimp.
7
Heat a frying pan.
8
Add the olive oil and the remaining chipotle butter and saute the shrimp, turning to cook them evenly.
9
Season with salt.
10
Thinly slice the shrimp on the diagonal.
11
Arrange 6 thin overlapping slices of avocado on each tostada (fried tortilla).
12
Arrange sliced shrimp on top of the avocado.
13
Drizzle with chipotle butter from the frying pan and garnish with a small spoonful of the Pico de Gallo salsa.
14
Sprinkle lightly with salt and serve.

746

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup corn oil, 18 very thin tortillas, 2 1/23 inches in diameter, Salt, 2/3 cup butter, at room temperature, and more.

Yes, Avocado and Shrimp Tostadas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Avocado and Shrimp Tostadas

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