Thursday, September 15, 2011
Shrimp Avacado Tostada
Well, better late than never right?
Sorry, it has taken so long to get this recipe up. I did want to share it though, b/c if you love tex/mex, salsa, avocado and shrimp you will enjoy this dish.
Plus, it sure is pretty isn't it? I love the look of all the different layers.
The original calls for frying the tortilla but I made it healthier by baking. I also used frozen corn for ease and pico de gallo instead of red bell pepper. Feel free to change things up to your liking...you really can't go wrong here.
4 whole Small Corn Tortillas
Olive oil cooking spray
2 whole Avocados, Peeled And Pitted
3 Tablespoons Chopped red onion, divided
1 whole Lime, Juiced
½ pounds Medium Sized Shrimp, Peeled And De-veined
1 teaspoon Cayenne
1 teaspoon Garlic Powder
1 cup Refried Beans
1/2 cup frozen corn
1 tomato, seeded and finely chopped
2 Tbsp + 1 tsp. grapeseed or canola oil
1/3 cup cilantro, chopped
1 teaspoon Salt
1 teaspoon Pepper
Preheat oven to 400 degrees. Spray tortillas with olive oil cooking spray and place on a cookie sheet. Bake for 8-10 minutes until tortillas are crispy. Turn tortillas over half way through. Remove from oven and keep warm.
Prepare avocado mixture by placing avocado, 1 tablespoon of lime juice and a pinch of salt and mix together. Cover the avocado with plastic wrap to prevent it from browning,
Prepare the pico de gallo by combining the chopped tomatoes, onion, jalapeno, cilantro, a squeeze of lime juice and a pinch of salt. Stir to combine ingredients and set aside.
Prepare the refried beans according to can directions and keep warm.
In a medium size bowl, toss the shrimp with the cayenne and garlic powder as well as salt and pepper. Saute in a medium skillet over medium heat with 2 Tablespoons of the grapeseed or canola oil for 2-3 minutes on each side until shrimp are pink and cooked. Remove from pan and keep warm. Wipe pan down with a paper towel and a little more oil (1 tsp). Cook corn until slightly charred (3-4 minutes).
Spread the 1/4 cup of refried beans on top of each tortilla. Sprinkle on the charred corn. Spread a layer of the mashed avocado mixture on top. Top the mashed avocado with the pico de gallo. Finish with a few shrimp. Season with salt and pepper if needed and garnish with cilantro.
Source: Inspired by TastyKitchen