No less messy than hard shell tacos, tostadas give us permission to use a fork and knife. These shrimp tostadas are no exception — the tortillas crack, the toppings tumble. Thank goodness for plates! You’ll want to capture every bit of this deliciousness. Premade tostadas are a revelation if you’re lucky enough to find them in your grocery store.
Ingredients
6 corn tortillas
2 tablespoons neutral oil such as canola or grapeseed, plus more for brushing
½ teaspoon ground cumin
¼ to ½ teaspoon chipotle powder, depending on heat preference
¼ teaspoon garlic powder
Salt and freshly ground pepper
1 pound spot shrimp, gulf shrimp, or sidestriped shrimp, cleaned and deveined, shells and roe reserved for another use Available in Our Premium Seafood Subscription Box
1 ripe Hass avocado, mashed
¼ cup sour cream
1 lime, cut into wedges
Finely shredded red cabbage, thinly sliced jalapeños, sliced scallions, and chopped fresh cilantro for serving
Directions
Toast the Tortillas
Preheat the oven to 400°F with a rack in the center position. Brush a baking sheet with oil and arrange tortillas in a single layer. Brush tortillas generously with oil on both sides and place on the baking sheet. Top with another baking sheet (so the tortillas lay flat) and bake until golden brown and crisp, 15 to 16 minutes, flipping them once and checking occasionally to avoid burning.
Season the Shrimp
In a medium bowl, combine the cumin, chipotle powder, garlic powder, 2 tablespoons oil, and a pinch each of salt and pepper. Add the shrimp and toss to coat.
Prep the Avocado and Lime Cream
In a small bowl, mash the avocado and season with salt and pepper. In another small bowl combine sour cream with the juice from 1 lime wedge and 2 tablespoons water.
Cook the Shrimp
Heat a cast iron skillet over medium heat until hot. Add the shrimp, scraping any oil and seasonings into the skillet, and cook, stirring occasionally, until curled, 3 to 4 minutes. Transfer to a bowl and squeeze 1 lime wedge over the shrimp.
Assemble and Serve
Arrange the tostadas on plates and top with the avocado, followed by the shrimp and lime cream. Garnish with cabbage, jalapeño, scallions, and cilantro and serve.
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Pro Tips
Pair It Up
Serve these flavorful tostadas with a crisp lager or zippy albariño to balance the smoky heat and allow the delicate spot shrimp to shine.
Level It Up
Chopped pickled jalapeños folded into the avocado or used as a garnish add heat and tang from the vinegar and are a nice complement to the sweet shrimp
Change It Up
It’s doubtful that there’ll be leftovers, but if you build your own tostadas at the table and keep everything separate, toss everything together the next day for a killer shrimp taco salad.
Lighten It Up
Use reduced-fat sour cream or yogurt for the lime cream. You can also spray the tortillas with cooking spray for a lighter coating of oil.
