Best Shrimp And Avocado Tortilla Rounds Recipes

Shrimp-Avocado Tostadas image

Provided by Food Network Kitchen

Time 50m

Yield 12 servings

Number Of Ingredients 14

2 dried ancho chiles, stemmed and seeded
3 1/2 tablespoons fresh lime juice (from about 3 limes), plus wedges for serving
3 tablespoons vegetable oil, plus more for frying
1 large clove garlic, chopped
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Kosher salt
1 1/2 pounds medium shrimp, peeled and deveined
12 corn tortillas
3 avocados
3 scallions, thinly sliced (white and green parts separated)
2 tablespoons chopped fresh cilantro
Sour cream and diced tomato, for topping

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.

Shrimp & Avocado Tostadas Recipe by Tasty image

Provided by Greg Perez

Categories Lunch

Yield 6 tostadas

Number Of Ingredients 12

6 corn tortillas
olive oil, to taste
1 lb shrimp, peeled and deveined
1 cup english cucumber, diced
1 cup tomato, diced
1 avocado, diced
1 cup red onion, diced
1 lemon, juiced
1 lime, juiced
1 tablespoon fresh cilantro, chopped
salt, to taste
1 serrano pepper, finely chopped, optional

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!

Nutrition Facts : Calories 253 calories, Carbohydrate 23 grams, Fat 10 grams, Fiber 5 grams, Protein 18 grams, Sugar 4 grams