Crispy Shrimp Tostadas with Charred Lime Avocado
Ingredients
- 1 poundlarge shrimp (peeled and deveined)
- 8corn tortillas (6-inch)
- 2avocado
- 2lime
- 1serrano chile
- 3 clovesgarlic
- 4 tablespoonolive oil
- ¾ teaspooncumin
- ¼ teaspooncayenne pepper
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- ¼ cupcilantro
- ½ cupcotija cheese
Prep
- 01
Peel and devein 1 pound large shrimp.
- 02
Mince 3 cloves garlic.
- 03
Mince 1 serrano chile.
- 04
Roughly chop 1/4 cup cilantro.
- 05
Crumble 1/2 cup cotija cheese.
Method
- 01
Pat the shrimp dry with paper towels. In a medium bowl, toss with 2 tablespoons olive oil, minced garlic, cumin, cayenne, salt, and pepper. Let sit for 5 minutes.
- 02
While the shrimp marinates, heat a large skillet over medium-high heat. Brush both sides of each tortilla lightly with olive oil and toast in the skillet 1 to 2 minutes per side until golden and slightly crispy. Transfer to a plate.
- 03
Raise the heat to high. Add the marinated shrimp to the same skillet (working in batches if needed to avoid crowding) and cook 2 to 3 minutes per side until pink and just cooked through. Transfer to a plate.
- 04
Slice the avocados in half, remove the pit, and scoop the flesh into a small bowl. Halve the limes and char them face-down in the hot skillet for 1 minute. Squeeze the charred lime juice over the avocado and mash gently with a fork until chunky. Season with a pinch of salt.
- 05
To build: spread a spoonful of charred lime avocado on each toasted tortilla. Top with cooked shrimp, crumbled cotija cheese, diced serrano chile, and fresh cilantro. Serve immediately.
Spice Tips
For deeper heat, add a pinch more cayenne to the shrimp marinade or sprinkle a small pinch of smoked paprika. If you love intense chile flavor, add thin slices of jalapeño to the avocado mash or top the tostadas with hot sauce.
Make the shrimp marinade while you toast the tortillas to save time. For less heat, remove the serrano seeds before mincing or omit entirely. Crumbled queso fresco works if cotija is unavailable.