Tostadas with shrimp and avocado

Votes: 4

Time: 50 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 215, total fat 12 G., saturated fats 2 G., proteins 11 G., carbohydrates 18 G., fiber 6 G., cholesterol 71 mg, sodium 340 mg, sugar 1 G.

Making a rich ancho chili sauce takes time. Be sure to roast the chili first, as this will give it a more complex, smoky flavor. Then marinate the shrimp in this sauce. Half an hour is enough. Fry them and serve them on crispy fried tortillas (tostadas) with mashed avocado, and enjoy this delicious Mexican-style appetizer.

The recipes use measuring containers with the following volumes:
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.

Ingredients for the recipe:

2 dried ancho peppers, seeded
3.5 tbsp freshly squeezed lime juice (from about 3 limes) + wedges for serving
3 tbsp vegetable oil + extra for frying
1 large clove of garlic, chopped
0.5 tsp dried oregano
1/4 tsp ground cumin
0.5 tsp cayenne pepper
700 g medium shrimp, peeled and deveined
12 corn tortillas
3 avocados
3 green onions, thinly sliced (white parts separated from green parts)
2 tbsp chopped fresh cilantro
Sour cream and diced tomatoes, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shrimps, tortilla, ancho pepper, Avocado, lime juice, cilantro, tomatoes, oregano, cumin, ground cayenne pepper

Cooking the dish according to the recipe:

Toast the chilies in a dry skillet over medium heat, turning frequently, until slightly softened, about 1 minute. Transfer to a small bowl and cover with hot water; let steep for 15 minutes.
Place the chili peppers and 3 tablespoons of the soaking water in a blender. Add 1.5 tablespoons of lime juice, 1 tablespoon of vegetable oil, garlic, oregano, cumin, and 1/4 teaspoon each of cayenne pepper and salt; blend until almost smooth. Toss in a large bowl with the shrimp; refrigerate for 15-30 minutes.

Meanwhile, heat about 1/4 inch (0.5 cm) of vegetable oil in a medium skillet over medium-high heat. Fry the tortillas, one at a time, turning once, until crisp, about 1 minute. Transfer to paper towels to drain.
Halve the avocado and remove the pit; scoop out the flesh into a bowl and mash. Stir in the white part of the green onion, 1.5 tablespoons lime juice, the remaining 1/4 teaspoon cayenne pepper, cilantro, and 1/2 teaspoon salt.
In a large skillet, heat the remaining 2 tablespoons of vegetable oil over medium-high heat. Add the shrimp and cook, stirring occasionally, until pink, about 4 minutes. Season with salt and drizzle with the remaining 1/2 tablespoon of lime juice.
Spread avocado purée on tostadas. Top with shrimp, a drizzle of sour cream, diced tomato, and green onions. Serve with lime wedges.

Categories:

recipe / Calorie content of prepared meals / Simple shrimp recipes / Blender / Summer dishes / Fast food / Tortilla Dishes / Appetizers / Fish appetizers / / Food Network - recipes / Mexican cuisine