The oohs and aahs at the table will quickly change to mmm as everyone gets a mouthful of the spicy shrimp, sweet mango, creamy avocado and crisp vegetables atop these Cozumel-inspired tostadas. Great anytime, especially in warm-weather, they’ll love the eye-catching colors and vibrant Caribbean flavors.
Serves: 4
Difficulty: easy
Prep time: 15 min
Cook time: 5 min
Special tools: none
Ingredients
Shrimp
1 1/2 lb (21-25) raw shrimp, peeled and rinsed
3 T olive oil
1 T garlic, minced
pinch salt and pepper, to taste
1-2 T Tapatío or other hot sauce, to taste
1 T lime juice, fresh-squeezed
Additional
1 ripe avocado, pitted and peeled
2 limes
pinch salt and pepper
8 tostada shells
2 c green cabbage, finely shredded
Lime Cilantro Sour Cream Sauce (recipe follows)
1/2 sm red onion, sliced thinly
16 cherry or grape tomatoes, halved (use red and yellow, if desired)
1 ripe mango, pitted, peeled and sliced into strips
1/4 c fresh cilantro leaves
1 red or green chili, sliced (jalapeño or Fresno, if desired)
Lime Cilantro Sour Cream Sauce
1 c sour cream
1/2 lime, juiced
pinch salt and pepper, to taste
1 T cilantro, chopped
Steps
Shrimp
Sauté shrimp, gently tossing in hot oil over medium heat for 2 min. Add garlic, salt and pepper and cook 1 min more. Add remaining ingredients and toss to combine. Remove from heat and set aside. Taste and adjust seasonings, as desired.
Assembly
To assemble, place pitted avocado in a small bowl and roughly mash with a fork; squeeze half of a lime over and season with a pinch of salt and pepper. Combine well. Smear 1-2 T of mashed avocado over each tostada shell, and build each tostada in this order: pinch of shredded cabbage, drizzle of Lime Cilantro Sour Cream Sauce (see below), pinch of sliced onion, 4-5 cooked shrimp, 4 tomato halves, 4-5 slices of mango. Garnish with cilantro leaves and chilies, if desired. Serve with lime wedges and more sauce, to taste.
Lime Cilantro Sour Cream Sauce
Combine all ingredients. Serve immediately.
