Time: 25 min.
Complexity: easily
Servings: 4

To make this simple Mexican appetizer, combine tomatillos with avocado and spoon the paste into crispy tortillas. Top with canned refried beans and grilled shrimp, and enjoy the delicious combination of a crispy base and a soft, juicy filling.

Ingredients:

• 1 tbsp vegetable oil + extra for greasing grill grates
• 1 clove garlic, cut into 4 pieces
• 1 jalapeño, quartered (remove seeds to reduce heat)
• 1 small onion, cut into 4 pieces
• 4 tomatillos (about 200g), peeled and coarsely chopped
• Half a ripe avocado, peeled and cut into small pieces
• 1/4 cup fresh cilantro leaves, coarsely chopped, plus whole leaves for serving
• 700 g medium shrimp (about 30), peeled and deveined
• 1 can (425 g) refried beans
• 1 head of romaine cabbage, finely shredded
• 8 corn tostadas

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shrimps, ground cherries, Avocado, salsa sauce, baked beans, jalapeno pepper, romaine lettuce, cilantro

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Preparation:

Step 1
• Preheat grill to medium-high heat; lightly oil grates.
Step 2
• Place the garlic, jalapeño, and onion in a food processor and chop finely. Add the tomatillos, avocado, and 1/2 teaspoon salt and process until chunky. Transfer to a bowl, add chopped cilantro, and season with salt to taste; set aside.
Step 3
• Toss the shrimp with butter and season generously with salt. Grill, turning once, until cooked through, about 2 minutes per side.
Step 4
• In a small skillet over medium heat, heat the beans. Spread a thin layer of refried beans on each tostada and top with some lettuce leaves and a spoonful of avocado-tomatillo salsa. Add 3-4 shrimp per tostada and sprinkle with cilantro leaves.

Votes: 5