Shrimp Tostadas with Avocado Cream Recipe

Name: Shrimp Tostadas with Avocado Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Canola Oil, Enough For About An Inch In Your Frying Pan; 2 whole Corn Tortillas; 1/2 Tablespoons Olive Oil; 8 pieces Large Shrimp, Peeled And Deveined; 1 teaspoon Lime Juice; 1/2 cups Refried Beans, Recipe Follows; 4 Tablespoons Cilantro Lime Rice, Recipe Follows; 2 Tablespoons Tomato, Diced; 3 Tablespoons Avocado Crema, Recipe Follows; 1 Tablespoon Cilantro, Minced; Salt And Pepper, to taste; 1 whole Ripe Avocado; 1 teaspoon Lime Juice; 1/4 cups Sour Cream; 1 clove Garlic; 1 Tablespoon Fresh Cilantro; 2 teaspoons Milk; 1 Tablespoon Olive Oil; 1/2 cups Cooked Or Canned Black Beans; 1 cup Brown Rice; 1 clove Garlic, Minced; 1/2 Tablespoons Lime Juice; 1/2 Tablespoons Extra Virgin Olive Oil; 3/4 Tablespoons Cilantro, Chopped; ⅛ teaspoons Salt

Servings: persons

Canola Oil, Enough For About An Inch In Your Frying Pan
2 whole Corn Tortillas
1/2 Tablespoons Olive Oil
8 pieces Large Shrimp, Peeled And Deveined
1 teaspoon Lime Juice
1/2 cups Refried Beans, Recipe Follows
4 Tablespoons Cilantro Lime Rice, Recipe Follows
2 Tablespoons Tomato, Diced
3 Tablespoons Avocado Crema, Recipe Follows
1 Tablespoon Cilantro, Minced
Salt And Pepper, to taste
1 whole Ripe Avocado
1 teaspoon Lime Juice
1/4 cups Sour Cream
1 clove Garlic
1 Tablespoon Fresh Cilantro
2 teaspoons Milk
1 Tablespoon Olive Oil
1/2 cups Cooked Or Canned Black Beans
1 cup Brown Rice
1 clove Garlic, Minced
1/2 Tablespoons Lime Juice
1/2 Tablespoons Extra Virgin Olive Oil
3/4 Tablespoons Cilantro, Chopped
⅛ teaspoons Salt

1
Add about an 1-2 inches of canola oil into a large saucepan with high sides.
2
Heat oil to 375 F. Cook each tortilla for 1 to 2 minutes.
3
Drain on paper towels and sprinkle immediately with salt.
4
Meanwhile, heat a skillet over medium heat with the next amount of olive oil.
5
Add shrimp and cook until translucent, about 3-4 minutes.
6
Season with salt, pepper and lime juice and remove from heat.
7
Make the beans, crema and rice (recipes follow).
8
To assemble: Begin by layering re-fried beans on each fried corn tortilla.
9
Next add 2 tablespoons cilantro-lime rice to each tostada, then sprinkle tomatoes on top.
10
Add cooked shrimp and 1 1/2 tablespoons of avocado cream on each tostada.
11
Garnish with chopped cilantro.
12
For the avocado cream: Peel and pit the avocado.
13
Blend all of the avocado cream ingredients in a food processor.
14
Scrape edges with a rubber spatula and blend some more.
15
Season with salt and pepper to taste.
16
For the re-fried beans: To make the re-fried beans simply heat a medium skillet with the olive oil.
17
Add beans and smash them with the back of a spatula until they are mostly mashed.
18
I like to leave the beans chunky with some beans still intact.
19
Takes about 2-3 minutes.
20
For the cilantro-lime rice: Cook brown rice per packaging instructions.
21
While the rice is cooking, add garlic, lime juice, and oil to a medium bowl.
22
Whisk to combine.
23
Add cilantro and cooked rice to the vinaigrette.
24
Toss to coat.
25
Season with salt and pepper.

581

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 25 ingredients. The key ingredients include: Canola Oil, Enough For About An Inch In Your Frying Pan, 2 whole Corn Tortillas, 1/2 Tablespoons Olive Oil, 8 pieces Large Shrimp, Peeled And Deveined, and more.

Yes, Shrimp Tostadas with Avocado Cream 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.

Shrimp Tostadas with Avocado Cream

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