Chili-Lime Shrimp Tostadas with Avocado Crema
Ingredients
- 1 poundlarge shrimp (peeled, deveined)
- 2lime
- 1 teaspoonchili powder
- 3 clovesgarlic
- 3 tablespoonolive oil
- 2avocado (ripe)
- ½ cupsour cream
- 1jalapeño
- ¼ teaspoonkosher salt
- 8corn tortillas
- 2 cupred cabbage (thinly sliced)
- ½ cupcilantro
- ¼ cupcotija cheese (crumbled)
Prep
- 01
Peel and devein the shrimp if not already done.
- 02
Mince 3 cloves garlic and thinly slice 1 jalapeño.
- 03
Thinly slice 1/2 small head of red cabbage (about 2 cups).
- 04
Roughly chop a handful of cilantro.
Method
- 01
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Pat the shrimp dry, then add to the pan with 1 teaspoon chili powder and a pinch of salt. Sear for 2 to 3 minutes per side until pink and cooked through. Transfer to a plate and squeeze the juice of 1 lime over the shrimp.
- 02
In a blender or small food processor, combine the avocados, sour cream, jalapeño (seeds removed for less heat), 1 clove minced garlic, juice of 1 lime, and 1/4 teaspoon salt. Blend until smooth. Taste and adjust salt or lime as needed.
- 03
Warm the tortillas in the skillet over medium heat, about 30 seconds per side.
- 04
Assemble the tostadas: place a warm tortilla on a plate, spread a generous spoonful of avocado crema on top, add a small handful of sliced red cabbage, 3 to 4 shrimp per tostada, a pinch of cotija cheese, and a sprinkle of cilantro.
- 05
Serve immediately with lime wedges on the side.
Spice Tips
For a kick, add 1/4 teaspoon cayenne pepper to the shrimp seasoning or a pinch of red pepper flakes to the crema. If you prefer mild, omit the jalapeño seeds entirely or use just a whisper of jalapeño. Cotija can be swapped for feta or crumbled queso fresco.
For extra tang, serve with a squeeze of fresh lime at the table. Shrimp can be prepped and stored in the fridge up to 12 hours before cooking.