Shrimp Tostadas with Spicy Avocado Crema
Ingredients
6 corn tortillas
24 large shrimp, peeled & deveined
3-4 tablespoons extra virgin olive oil, divided
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon chili powder
juice of 1/2 a lime
salt & pepper
1 scallion, chopped
1 tablespoon chopped cilantro
3/4 cup red cabbage, finely shredded
Spicy Avocado Crema:
1/2 avocado
1/4 cup plain Greek yogurt
1 clove garlic
1 small jalapeno, seeds removed
juice of 1/2 a lime
1 tablespoon chopped cilantro
Directions
Shrimp Tostadas
In a small bowl combine shrimp, paprika, cumin, chili powder and a pinch of salt & pepper. Set aside.
In a medium skillet over medium-high heat add 1/2 a tablespoon of olive oil and pan fry each tortilla, adding another 1/2 tablespoon of oil with each tostada. You just want to crisp them up on each side.
Set tortillas aside and saute shrimp in the same skillet with the lime juice until they just turn pink on each side, about 3 minutes total.
Toss the cabbage with remaining 1/2 tbsp of olive oil.
Spicy Avocado Crema:
Combine all ingredients in a food processor and process until smooth.
To assemble tostadas start with avocado sauce on the bottom, then cabbage, shrimp and top with scallion and cilantro.
