Seared Shrimp Tostadas with Avocado Salsa |
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Prep Time: 1 Minutes Cook Time: 3 Minutes |
Ready In: 4 Minutes Servings: 4 |
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Ingredients:
12 ounces uncooked large shrimp, peeled,deveined |
6 teaspoons vegetable oil |
3 teaspoons minced, seeded jalapeno chiles |
1 clove garlic, pressed |
1/2 teaspoon ground cumin |
4 flour tortillas (10-inch) |
1 cup diced plum tomato |
3 tablespoons diced avocados |
1 tablespoon chopped fresh cilantro |
6 cups shredded red leaf lettuce |
1 cup packed fresh cilantro leaves |
1/2 cup thinly sliced seeded peeled cucumber |
1/2 cup thinly sliced red onion |
1 tablespoon fresh lime juice |
Directions:
1. Mix shrimp, 2 teaspoons oil, jalapeno, garlic and cumin in bowl.
2. Chill at least 1 hour and up to 3 hours.
3. Preheat oven to 350 F.
4. Brush tortillas on each side with 1/2 teaspoon oil.
5. Place on nonstick baking sheet.
6. Bake until tortillas are crisp, about 20 minutes.
7. Meanwhile, mix tomatoes, avocado and chopped cilantro in small bowl.
8. Season salsa with salt and pepper.
9. Combine remaining ingredients in large bowl; toss together.
10. Season with salt and pepper.
11. Heat large nonstick skillet over high heat.
12. Add shrimp mixture; saute until just cooked through, about 3 minutes.
13. Divide salad among tortillas.
14. Top with shrimp.
15. Spoon salsa atop each.
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