- Follow Us:
Avocado and Shrimp Tostadas
Pair corn, shrimp, and avocados for a quick and easy lunch or dinner.
Ingredients:
- ½ cup (8 tablespoons) grape seed oil
- 4 small corn tortillas
- 3 ripe avocados, seeded, peeled and diced
- 3 tablespoons chopped chives
- Juice of 1 lime
- 1 cup refried beans
- ½ lb. medium sized shrimp, peeled and de-veined
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 4 ears of corn, grilled and kernels removed
- 1 red bell pepper, chopped
- Salt and pepper to taste
Instructions:
- In a skillet, heat 6 tablespoons of the grapeseed oil over medium high heat until almost smoking. Add a tortilla to the oil and fry on each side for about 1-2 minutes until golden brown and crispy. Remove with tongs and set aside to dry on paper towels. Repeat the process with the remaining corn tortillas.
- In a small bowl, mash the avocado, chives, and lime juice together with a fork, season with salt and pepper, and set aside.
- Toss the shrimp with the cayenne and garlic powder as well as salt and pepper to taste. Saute in a medium skillet with the remaining 2 tablespoons of grapeseed oil for 2-3 minutes on each side until the shrimp is pink.
- Spread 1/4 cup of refried beans on top of each tortilla. Sprinkle on the corn. Spread a layer of the mashed avocado chive mixture on top. Top with the red bell pepper, finish with a few shrimp and season with salt and pepper if needed.
Recipe courtesy of © 2011 What’s Gaby Cooking
Nutritional Analysis:
Cal: 790, Fat: 52g, Sodium: 440mg, Carb: 62g, Protein: 24g
Yield:
4 servings Tags:
