Shrimp Avocado Tostadas Food

SIMPLE SHRIMP TOSTADAS

Steps:

• Mix tomatoes, cilantro, and red onion together in a bowl.
• Spread 1 tablespoon mayonnaise onto each tostada; top with 2 to 3 tablespoons tomato mixture. Add an even layer of shrimp onto each tostada and top with avocado slices; season with salt and pepper.

GRILLED SHRIMP TOSTADAS

Steps:

• Heat grill to medium-high heat.
• Place chiles and corn on grill. Grill chiles 10 min. or until blackened, turning occasionally; transfer to bowl. Cover with plastic wrap. Grill corn an additional 5 to 10 min. or until tender, turning occasionally; remove from grill.
• Thread shrimp onto skewers; grill 4 min. or until shrimp turn pink, brushing frequently with 1/4 cup dressing. Meanwhile, blend remaining dressing and avocados in blender until smooth.
• Peel, seed and devein chiles; cut into strips. Remove corn from cobs. Combine chiles, corn and shrimp. Place tostada shells on grill; top with cheese. Grill 2 min. or until cheese is melted. Remove from grill. Top with shrimp mixture and avocado mixture.

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!

SHRIMP TOSTADAS WITH AVOCADO SALSA

Steps:

• Preheat oven to 350°. In a small bowl, combine 2 tablespoons avocado, water, 1 teaspoon lime juice, 1 teaspoon blackened seasoning and cumin. Set aside 1/4 cup beans; add remaining beans to avocado mixture and mash with a fork. Stir in reserved whole beans. Set aside., For salsa, in a small bowl, combine orange, onion, jalapeno, cilantro, and the remaining avocado and 2 teaspoons lime juice. Cover and refrigerate until serving., Place tostada shells on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese. Bake until bean mixture is heated through and cheese is melted, 4-6 minutes., Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add shrimp and remaining 1 teaspoon blackened seasoning. Cook and stir until shrimp turn pink, 4-6 minutes. Arrange over tostada shells; serve with salsa.

SHRIMP TOSTADAS

Steps:

• For the Salsa: Add the corn, tomato, onion, avocado, cilantro, and lime juice to a small bowl. Toss to combine and add salt and pepper to taste. Chill in the fridge until serving.
• In a medium bowl, add the shrimp, olive oil, chili powder, garlic powder, cumin, salt and pepper. Toss to coat. Set aside.
• Preheat oven to 350 degrees. Spread a thin layer of black beans on each tostada and sprinkle with cheese. Bake for 4-6 minutes or until cheese is melted.
• While tostadas are baking, cook shrimp in a large skillet for 2-4 minutes or until shrimp turn pink.
• To assemble, top warm tostadas with warm shrimp and top with salsa. Eat immediately.

SHRIMP TOSTADAS WITH LIME-CILANTRO SAUCE

Steps:

• Place first 11 ingredients in a large bowl; toss to combine. Gently stir in avocado; let stand 15 minutes., In a small bowl, mix sauce ingredients. To serve, spread tostada shells with sauce. Top with shrimp mixture.

CHIPOTLE SHRIMP TOSTADAS

Steps:

• In a medium, deep skillet, heat 1/4 inch of vegetable oil until hot.
• Fry one tortilla at a time over moderately high heat until lightly golden on both sides, about 2 minutes.
• Drain on paper towels and sprinkle with salt(while they are still hot!)
• Preheat a grill pan.
• In a medium bowl, toss the shrimp with the 1 teaspoon of vegetable oil and the chipotle chile powder; season the shrimp with salt.
• Grill the shrimp over moderately high heat, turning once, until they are browned in spots and cooked through, about 4 minutes.
• In a medium bowl, toss the cabbage with the tomato, scallions, sour cream and lime juice and season with salt.
• Set the tortillas on plates and top with the cabbage slaw, chipotle shrimp, avocado, radishes and cilantro.
• Serve with lime wedges.

SHRIMP TOSTADAS WITH AVOCADO SALSA

Steps:

• In a small bowl, combine 2 tablespoons avocado, water, 1 teaspoon lime juice, 1 teaspoon blackened seasoning and cumin. Set aside 1/4 cup beans; add remaining beans to avocado mixture and mash with a fork. Stir in reserved beans. Set aside.
• For salsa, in a small bowl, combine the orange, onion, jalapeno, cilantro and remaining avocado and lime juice. Cover and refrigerate until serving.
• Place tostada shells on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese. Bake at 350° for 4-6 minutes or until cheese is melted.
• Meanwhile, in a large nonstick skillet coated with cooking spray, cook shrimp and remaining blackened seasoning over medium-high heat for 4-6 minutes or until shrimp turn pink. Arrange over tostada shells; serve with salsa.

SEARED SHRIMP TOSTADAS WITH AVOCADO SALSA

Steps:

• Mix shrimp, 2 teaspoons oil, jalapeño, garlic and cumin in bowl. Chill at least 1 hour and up to 3 hours.
• Preheat oven to 350°F. Brush tortillas on each side with 1/2 teaspoon oil. Place on nonstick baking sheet. Bake until tortillas are crisp, about 20 minutes.
• Meanwhile, mix tomatoes, avocado and chopped cilantro in small bowl. Season salsa with salt and pepper. Combine remaining ingredients in large bowl; toss together. Season with salt and pepper.
• Heat large nonstick skillet over high heat. Add shrimp mixture; sauté until just cooked through, about 3 minutes.
• Divide salad among tortillas. Top with shrimp. Spoon salsa atop each.

CHILI-LIME SHRIMP TOSTADAS WITH AVOCADO "CREMA"

Steps:

• Toss onions with 1/4 cup lime juice in small bowl. Let stand until ready to use, stirring occasionally.
• Meanwhile, toss shrimp with oil, garlic, chili powder and 2 Tbsp. of the remaining lime juice in medium bowl; set aside. Blend cream cheese and avocados with remaining lime juice in blender until well blended.
• Cook shrimp in medium skillet over medium-high heat 3 to 4 min. or until shrimp turn pink, stirring frequently. Remove from heat.
• Spread tostada shells with cream cheese mixture; top with shrimp, onions and queso fresco.

SHRIMP-AVOCADO TOSTADAS

Steps:

• Toast the chiles in a dry skillet over medium heat, turning often, until they soften slightly, about 1 minute. Transfer to a small bowl and cover with hot water; let sit 15 minutes.
• Transfer the chiles and 3 tablespoons of the soaking water to a blender. Add 1 1/2 tablespoons of the lime juice, 1 tablespoon of the vegetable oil, the garlic, oregano, cumin and 1/4 teaspoon each of the cayenne and salt; puree until almost smooth. Toss with the shrimp in a large bowl; refrigerate 15 to 30 minutes.
• Meanwhile, heat about 1/4 inch vegetable oil in a medium skillet over medium-high heat. One at a time, fry the tortillas, flipping once, until golden brown and crisp, about 1 minute. Remove to paper towels to drain.
• Halve and pit the avocados; scoop the flesh into a bowl and mash. Mix in the scallion whites, 1 1/2 tablespoons of the lime juice, the remaining 1/4 teaspoon cayenne pepper, the cilantro and 1/2 teaspoon salt.
• Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until just opaque, about 4 minutes. Season with salt and drizzle with the remaining 1/2 tablespoon lime juice.
• Spread the mashed avocado mixture on the tostadas. Top with the shrimp, some sour cream and diced tomato, and the scallion greens. Serve with lime wedges.