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Avocado And Chipotle Shrimp Tostadas With Cilantro Lime Crema

Avocado And Chipotle Shrimp Tostadas With Spicy Cilantro Lime Crema

Author Cesar Diaz

Ingredients

  • FOR THE CHIPOTLE SHRIMP
  • 1 lb medium shrimp peeled, deveined and tails removed
  • 1 chipotle in adobo sauce chopped
  • Juice of one lime
  • 2 tablespoons of olive oil
  • 1 tablespoon of minced garlic
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground paprika
  • 1/2 tsp salt or to taste
  • 1/4 tsp freshly ground black pepper
  • 1 Tbsp olive oil
  • Salt and freshly ground black pepper
  • FOR SERVING
  • Queso fresco or other crumbly cheese crumbled
  • 3-4 avocados peeled, cored and diced
  • 1/4 cup of red onion diced
  • 1 tablespoon lime juice
  • 1 cup shredded red cabbage
  • 6 to rtilla tostadas
  • fresh cilantro
  • SPICY CILANTRO LIME CREMA
  • 1/2 cup plain yogurt
  • 1 Tbsp lime juice
  • 2 Tbsp finely chopped cilantro
  • 1 tablespoon of chipotle adobo sauce
  • 1/2 tsp finely minced garlic

Instructions

  1. For the chipotle shrimp:
  2. Mix together the garlic, chipotle peppers, lemon juice, 1 tablespoon of olive oil, paprika, cumin, coriander, kosher salt and black pepper in a bowl.
  3. Add shrimp and toss until evenly coated.
  4. Marinate for 30 minutes in refrigerator.
  5. In non-stick skillet heat 1 tablespoon of olive oil over medium-high heat.
  6. Add shrimp and cook until opaque and cooked through, tossing once halfway through cooking, about 3 minutes.
  7. For the Spicy Cilantro Lime Crema:
  8. In a bowl whisk together all ingredients while seasoning with salt and pepper to taste. Cover and chill until ready to use.
  9. To assemble the tostadas:
  10. Smash the avocados, add the red onion, lime juice and salt and peper to taste.
  11. Spread a layer of guacamole on the tostadas.
  12. Put a layer of layer cabbage and top with the chipotle shrimp.
  13. Drizzle with the spicy cilantro line crema
  14. Sprinkle with queso fresco or other crumbly cheese.
  15. Garnish with fresh cilantro.