Shrimp And Avocado Tortilla Rounds Food

SHRIMP TOSTADA BITES

Steps:

• Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
• Add your shrimp to a bowl, drizzle over them about 1 tablespoon of avocado or olive oil. Then, sprinkle over the creole or blackening seasoning, cumin, paprika, granulated garlic, a couple of pinches of salt, and black pepper, toss to combine, and allow the shrimp to marinate for about 10-15 minutes.
• While the shrimp marinates prepare you smashed avocado: cut both avocados in half, remove the pit, and peel away the outer skin. Add the avocado flesh to a bowl, add the lime juice and zest, plus a sprinkle of salt, and using a fork, smash/mash the avocado to your desired level of chunkiness. Cover with plastic and keep in the fridge until ready to serve.
• To prepare the shrimp, place a cast iron (or other heavy-bottom skillet) over medium-high heat, and drizzle in about 1-2 tablespoon of oil. Once the skillet is very hot, add about half of the marinated shrimp in, and allow the shrimp to sear/blacken on the first side for about 2-3 minutes, or until charred and cooked through. Flip, and sear another 2-3 minutes, until charred on the second side. Add to a bowl to hold, and repeat with remaining shrimp.
• Cut each piece of shrimp into 6 small pieces so that you have a dice out of them (it'll be reminiscent of a ceviche-style dice), then add the diced shrimp back to the bowl.
• To assemble the tostada bites, spoon a small dollop (roughly a scant tablespoon worth) of the smashed avocado into the center of each corn tortilla chip round, then top with 6 small pieces of the diced shrimp, about 1 shrimp worth. Add two quartered tomato pieces, then sprinkle over a couple of wisps of red onion, a sprinkle of Cotija cheese, and a sprinkle of micro cilantro or regular cilantro leaves.
• Place onto a serving platter or tray, and enjoy warm, or room temp, with extra lime and hot sauce on the side, if desired.

SHRIMP AND AVOCADO BURRITOS

Steps:

• Preheat the oven to 400 degrees F. Heat the rice as the label directs; keep warm. Chop 1 to 2 tablespoons jalapeños; set aside. Combine the beans, corn and salsa in a large skillet over medium-high heat. Bring to a simmer and cook until thickened, 2 to 3 minutes. Stir in the shrimp and simmer until cooked through, 5 to 7 minutes. Stir in 1/4 cup cilantro, the chopped jalapenos and brine.
• Mash the avocado with the lime juice and remaining 1/4 cup cilantro in a small bowl. Season with salt and pepper.
• Warm the tortillas in the microwave until softened, 30 seconds to 1 minute. Spread the avocado mixture in the center of each tortilla. Top with some of the shrimp-bean mixture, then top with the rice. Fold in the sides of the tortillas and roll up.
• Place the burritos seam-side down on a baking sheet and bake until warmed through, about 5 minutes. Serve with sour cream, lime wedges and pickled jalapeno slices.

SHRIMP & AVOCADO TOSTADAS RECIPE BY TASTY

Steps:

• Preheat oven to 425ºF (220ºC).
• Lay the corn tortillas on a parchment paper-lined baking sheet and lightly brush both sides with olive oil.
• Bake the tortillas for 5 minutes and then flip them over continue baking another 5 minutes. The tostadas should be brown and crispy. Set the pan aside to cool.
• Roughly chop the shrimp and transfer to a bowl.
• Add the cucumber, tomato, avocado, red onion, lemon juice, lime juice, cilantro, salt, and serrano chile (optional), and stir to combine.
• Marinate for 10-15 minutes.
• Spoon the shrimp mixture onto the tostadas.
• Enjoy!

SPICY SHRIMP TACOS WITH AVOCADO

Steps:

• Combine shrimp, 1 tablespoon olive oil, garlic, chili powder, salt, and cayenne pepper in a bowl; toss until well coated. Cover and refrigerate for 30 minutes.
• Heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Place shrimp mixture in the skillet and cook until pink and cooked through, about 5 minutes. Sprinkle with lime juice.
• Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds each. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with cooked shrimp. Top with tomatillo salsa, avocado, and sour cream. Sprinkle with chopped cilantro.

SHRIMP WITH SALSA, AVOCADO, AND CHIPS

Steps:

• Stir together tomatoes, onion, cilantro, chile, ketchup, 1 tablespoon lime juice, and 1/2 teaspoon salt. Stir in shrimp and season with salt and pepper.
• Mash avocados with remaining 1 to 2 tablespoons lime juice and 1/2 teaspoon salt.
• Divide shrimp mixture among jars and layer avocado, cabbage, and crumbled chips on top.