Pump up your basic tostada with fresh California Avocados and jumbo shrimp.
California Avocado Shrimp Tostadas
Nutritional Highlights (per serving)
|1/2||lb.||domestic, wild-caught jumbo shrimp, peeled and cleaned|
|2||ripe, fresh California Avocados, seeded, peeled and cut into 1/2-inch dice|
|1||Roma tomato, finely diced|
|1/4||cup||Finely diced red onion|
|1||small carrot, peeled and finely diced|
|1||jalapeño, stem and seeds removed, finely diced|
|1/2||handful||cilantro, finely chopped|
|1 1/2||limes, juiced|
|3||Tbsp.||Extra virgin olive oil|
|As needed||Salt, to taste|
|As needed||Ground black pepper, to taste|
|As needed||Canola oil, for frying|
|4||(6-inch) corn tortillas|
|4||romaine lettuce leaves, finely julienned|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Combine beer, bay leaves, celery seeds, cayenne and salt in a saucepan and bring to a boil. Add shrimp and cook 2 to 3 minutes, or until just turning pink and cooked through. Remove shrimp from liquid, cool to room temperature, and cut into 1/2-inch dice.
- In a large bowl, combine cooked shrimp with avocado, tomato, onion, carrot, jalapeño, cilantro, lime juice, olive oil, salt and pepper. Stir gently, taste, and adjust seasonings as necessary. Chill thoroughly.
- Meanwhile, pour oil to a depth of ½-inch in a small pan for frying. Fry the tortillas on both sides until crisp and drain on paper towels.
- To serve, divide julienned lettuce evenly between each crispy corn tortilla. Top with avocado shrimp mixture and serve immediately.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Copyright © 2012, Mary Sue Milliken and Susan Feniger, www.bordergrill.com.
Vitamin A 2113 IU; Vitamin C 26 mg; Calcium 96 mg; Iron 3.7 mg; Vitamin D 86 IU; Folate 100 mcg; Omega 3 Fatty Acid 0.8 g
% Daily Value*: Total Fat 46%; Vitamin A 40%; Vitamin C 45%; Calcium 10%; Iron 20%