Pump up your basic tostada with fresh California Avocados and jumbo shrimp.
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Chicken Paillard is a French dish but this one is made California style. Grilled lemon chicken…
California Avocado Shrimp Tostadas
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Total Time: 15 min
Cook Time:
Cook Time:
Nutrition Facts
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.
Serves: 4
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Ingredients
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 juliennedInstructions
- 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.
Copyright © 2012, Mary Sue Milliken and Susan Feniger, www.bordergrill.com.
*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.
Did You Know?
There are hundreds of avocado varieties grown in California, and to avoid injury you should never cut an avocado while holding it your hand.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
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