Shrimp Tostadas
with curtido / guacamole
Fresh guacamole and crunchy curtido make perfect toppings for these flavorful shrimp tostadas. Let everyone assemble their own for an easy-but-fun weeknight dinner.
Smarts: When assembling tostadas, go light on the toppings. Piling on too much can cause them to fall apart or become soggy.
Ingredients
- Cabbage, red - 6 oz , thinly sliced
- Carrots - 2 oz , shredded on a box grater
- Jalapenos - 1/2 , chopped
- Garlic - 1 clove , chopped
- Oregano, dried - 1/2 tsp
- Vinegar, apple cider - 1 1/2 Tbsp
- Oil, cooking - 1 1/2 Tbsp
- Cilantro, fresh - 2 Tbsp , chopped
- Avocados - 2 , mashed
- Lime juice - 1 Tbsp
- Shrimp - 1 lb , thawed if frozen (use smaller shrimp or roughly chop larger ones)
- Salt - 3/4 tsp
- Cumin, ground - 1/2 tsp
- Coriander, ground - 1/2 tsp
- Chili powder - 1/2 tsp
- Garlic powder - 1/4 tsp
- Black pepper - 1/4 tsp
- Limes - 1/2 , wedges
- Cilantro, fresh - 2 Tbsp , chopped
- Tortillas, taco-sized corn or flour - 8 (sub tostada shells)
- Oil, cooking - 1 Tbsp
- Hot sauce (opt) - for serving
Prep
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Shrimp - Thaw if frozen and pat dry. If your shrimp are on the larger side, roughly chop them into smaller pieces to help them stay on the tortillas. (Can be done 1 day ahead)
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Make seasoning mix - (If prepping right before cooking, get oven heating first.) Combine salt, cumin, coriander, chili powder, garlic powder, and pepper. Store in an airtight container. (Can be done up to 5 days ahead)
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Cabbage / Carrots / Jalapenos / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
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Season shrimp - Toss shrimp with seasoning mix.
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Limes / Cilantro (portions for tostadas and guacamole) - Prep as directed.
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Make curtido - (Double if making Thursday’s meal) In a large bowl, whisk together oregano, vinegar, and cooking oil (portion for curtido) until well combined. Add cabbage, carrots, jalapenos, and garlic and toss everything together to combine. Taste and season with some salt and pepper, if needed.
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Make guacamole - Halve the avocados and scoop out the flesh into a medium bowl. Add lime juice, cilantro (portion for guacamole), and a sprinkle of salt and mash with a fork until well-combined but still somewhat chunky. Taste and season with more salt or lime juice if needed.
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Make
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Heat oven to 450F / 232C degrees. Set out a sheet pan large enough to hold all of the tortillas without overlapping (or use two pans if they won’t all fit on one). Top the sheet pan with an oven-safe cooling rack (this is optional but will help the tortillas to crisp up).
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Brush tortillas lightly on both sides with some cooking oil and spread them out in a single layer on the cooling rack-topped sheet pan. Bake tortillas until crisp, 3 to 4 minutes on each side.
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While tortillas bake, heat a nonstick skillet over medium heat and add cooking oil (portion for tostadas). Add shrimp to heated oil and cook without stirring until golden brown on the bottom, 1 to 2 minutes. Flip and continue cooking until shrimp are opaque and cooked through, 1 to 2 minutes more.
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To assemble tostadas, spread a thin layer of guacamole onto each tortilla, then top with a layer of shrimp and some curtido (remember to reserve half if doubled). You can also set out the tortillas and toppings and let everyone assemble their own tostadas at the table.
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Serve tostadas with cilantro (portion for tostadas), lime wedges, and hot sauce (if using) for topping. Enjoy!
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