Best Chorizo And Shrimp Tostada Recipes

SHRIMP TOSTADAS WITH LIME-CILANTRO SAUCE

Shrimp Tostadas with Lime-Cilantro Sauce image

I love shrimp and veggies marinated in citrus juice, also known as ceviche. This recipe starts with cooked shrimp and those same fresh ceviche flavors. Enjoy these tostadas as a make-ahead appetizer or dinner entree. - Leslie Kelley, Dorris, California

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 10 servings.

Number Of Ingredients 22

Ingredients

1-1/2 pounds peeled and deveined cooked shrimp (26-30 per pound), coarsely chopped
1-1/2 cups chopped, peeled English cucumber
8 radishes, thinly sliced
4 plum tomatoes, chopped
4 green onions, chopped
2 jalapeno peppers, seeded and minced
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1 medium ripe avocado, peeled and cubed
SAUCE:
1 cup sour cream
2 tablespoons minced fresh cilantro
1 teaspoon grated lime zest
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon pepper
ASSEMBLY:
10 tostada shells

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.

Nutrition Facts : Calories 209 calories, Fat 12g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 448mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.

SHRIMP TOSTADAS WITH AVOCADO-TOMATILLO SALSA

Shrimp Tostadas with Avocado-Tomatillo Salsa image

Blend tomatillos with avocado for a chunky salsa to top tostadas with refried beans and grilled shrimp.

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil, plus more, for the grill grates
1 clove garlic, quartered
1 jalapeno, quartered, seeded for less heat
1 small onion, quartered
4 tomatillos (about 8 ounces), husked and coarsely chopped
1/2 ripe avocado, seeded, peeled and chopped
Kosher salt
1/4 cup lightly packed fresh cilantro leaves, coarsely chopped, plus whole leaves, for serving
1 1/2 pounds medium shrimp (about 30), peeled and deveined
One 15- to 16-ounce can refried beans
1 head romaine, thinly sliced
8 corn tostadas

Steps:

Prepare a grill for medium-high heat; lightly oil the grates.
Put the garlic, jalapeno and onion in a food processor and pulse until finely chopped. Add the tomatillos, avocado and 1/2 teaspoon salt and pulse until chopped but still chunky. Transfer to a bowl, stir in the chopped cilantro and adjust the seasoning with additional salt; set aside.
Toss the shrimp with the oil and season generously with salt. Grill, turning once, until just cooked through, about 2 minutes per side.
Warm the beans in a small skillet over medium heat. Spread a thin layer on each tostada and top with some lettuce and a spoonful of the avocado-tomatillo salsa. Top with 3 to 4 shrimp per tostada and sprinkle with some cilantro leaves.