California Avocado Shrimp Tostadas

HomeRecipesOtherChef RecipesCalifornia Avocado Shrimp Tostadas

Total Time: 15 min

Learn more

Cook Time: 15 min

Nutrition Facts

View

Nutrition information
per serving

Calories 420

Total Fat 30g

Saturated Fat 3.5g

Trans Fat 0g

Polyunsaturated Fat 5g

Monounsaturated Fat 20g

Cholesterol 115mg

Sodium 550mg

Total Carbs 0g

Dietary Fiber 6g

Total Sugars 0g

Protein 19g

Potassium 740mg

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%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Pump up your basic tostada with fresh California Avocados and jumbo shrimp.

Start cooking

Serves: 4

Ingredients
Instructions

3/4 cup beer 3 bay leaves 1/2 tsp. celery seeds 1/2 tsp. cayenne 1/2 tsp. salt 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

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.