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Tostadas de Camaron
author
Maricruz Avalos Flores
10
tostadas
These crunchy tostadas are made with a fresh and delicious shrimp salad, mashed avocado, and an earthy chipotle salsa.
prep
25
minutes
minutes
cook
5
minutes
minutes
total
30
minutes
minutes
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Ingredients
Cups (US)
-
Metric
▢
1
lb
frozen pink shrimp
▢
4
medium
tomatoes
(seeds removed and diced)
▢
1
small
red onion
(sliced)
▢
3
jalapeño or serrano chiles
(sliced)
▢
¼
cup
cilantro
(chopped)
▢
1
lime
(juice)
▢
1
bay leaf
▢
salt and pepper
(to taste)
▢
10
tostadas
(6-inch large)
For avocado spread
▢
2
avocado
▢
½
lime
(juice)
▢
1
small
garlic clove
(minced)
▢
salt and pepper
(to taste)
For the chipotle salsa
▢
1
cup
plain yogurt
▢
½
cup
mayonnaise
▢
3
chipotle chilies in adobo
(+ 1 tablespoon of the sauce)
▢
½
lime
(juice)
▢
2
Tbsp
vinegar
▢
2
tsp
brown sugar
▢
¼
cup
water
▢
salt
(to taste)
Instructions
Make the camarones salad.
Fill a pot with water and place over medium-high heat.
Add a bay leaf and 1 teaspoon of salt, then as soon as the water starts to boil, add the shrimp.
For small pink shrimp, you will need 2-3 minutes to be fully cooked, larger shrimp may take about 3 extra minutes.
Drain shrimp and place in a bowl, allow to slightly cool down.
Add tomatoes, onions, chili peppers, and cilantro.
Add lime juice, salt, and pepper then mix to combine all ingredients and flavors together.
Cover and allow the salad to rest while you continue with the recipe.
Make the chipotle salsa
Place yogurt, mayonnaise, chipotle chiles + sauce, lime juice, sugar, salt, and vinegar in a food processor.
Add water and blend until you’ll have a smooth sauce.
Adjust salt to taste and transfer the sauce to a squeeze bottle or a jar. Set aside.
Make the avocado spread
Cut in half and remove the pit of the avocado.
Use a fork and run it through the avocado pulp to “mash” it and remove it at the same time. Add it to a bowl.
Season with salt, pepper, and garlic. Add a few drops of lime juice and mix until everything is nicely combined.
Prepare the tostadas
Take one tostada shell and spread some avocado cream on it.
Next, add a few spoonfuls of the shrimp salad.
Repeat with all tostada shells and shrimp.
Serve with the creamy chipotle salsa drizzled over.
Nutrition Information
Calories:
291
kcal
|
Carbohydrates:
22
g
|
Protein:
10
g
|
Fat:
20
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
7
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
69
mg
|
Sodium:
3085
mg
|
Potassium:
461
mg
|
Fiber:
5
g
|
Sugar:
5
g
|
Vitamin A:
789
IU
|
Vitamin C:
19
mg
|
Calcium:
89
mg
|
Iron:
1
mg
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