California Avocado Shrimp Tostadas
Loading...Total Time:
10min
Cook Time:
10min
Ingredients
Serves:
4
| 4 | small corn tortillas | |
| 1/2 | cup | grape seed oil |
| 3 | ripe, Fresh California Avocados , seeded, peeled and diced | |
| 3 | Tbsp. | chopped chives |
| 1 | lime, juiced | |
| 1 | cup | refried beans |
| 4 | ears of corn, grilled and kernels removed | |
| 1/2 | lb. | medium sizedd shrimp, peeled and de-veined |
| 1 | red bell pepper, chopped | |
| 1 | tsp. | cayenne pepper |
| 1 | tsp. | garlic powder |
| As needed | Salt and pepper to taste |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
- In a skillet, heat the grapeseed oil over medium high heat until almost smoking. Add the toritllas into the oil, one at a time, and fry on each side for about 1-2 minutes until golden brown and crispy. Remove with tongs and set aside to dry on a paper towel. Repeat process with other corn tortillas
- In a small bowl, mash the avocado, chives and lime juice together with a fork, season with salt and pepper and set aside
- Toss the shrimp with the cayenne and garlic powder as well as salt and pepper. Saute in a medium skillet with 2 Tbsp. of grapeseed oil for 2-3 minutes on each side until pink and cooked.
- Spread 1/4 cup of refried beans on top of each tortilla
- Sprinkle on the charred corn
- Spread a layer of the mashed avocado chive mixture on top
- Top with the red bell pepper
- Finish with a few shrimp
- Season with salt and pepper if needed
*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.
© 2011 What’s Gaby Cooking
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