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Spicy Shrimp Tostadas
Prep Time
30mins
Time to Table
30mins
Servings
4
Ingredients
- 1 1/2 pound shrimp, peeled and cleaned
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon chipotle chili powder
- 3/4 cup Daisy Sour Cream
- 1/2 cup coarsely chopped fresh cilantro, divided
- 4 tablespoons lime juice, divided
- 1/4 inch canola oil
- 8 6-inch corn tortillas
- 8 ounce container guacamole
- 3/4 cup spicy Pico de Gallo
- 1/3 cup sliced green onions
- 1 large tomato, seeded and chopped
Ingredients
- 1 1/2 pound shrimp, peeled and cleaned
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon chipotle chili powder
- 3/4 cup Daisy Sour Cream
- 1/2 cup coarsely chopped fresh cilantro, divided
- 4 tablespoons lime juice, divided
- 1/4 inch canola oil
- 8 6-inch corn tortillas
- 8 ounce container guacamole
- 3/4 cup spicy Pico de Gallo
- 1/3 cup sliced green onions
- 1 large tomato, seeded and chopped
Directions
- Toss the shrimp with the cumin, garlic powder and chili powder in a medium bowl.
- Combine the sour cream, 1/4 cup of the cilantro and 2 tablespoons of the lime juice in a small bowl.
- Heat 1/4-inch canola oil in a large skillet over medium-high heat until hot. Fry the tortillas, one at a time, for 45 to 60 seconds or until puffy, lightly browned and slightly crisp, turning once. Drain on paper towels.
- Discard the excess oil and heat the skillet over medium heat until hot. Add the shrimp; cook for 3 to 4 minutes or until the shrimp turn pink.
- To assemble the tostados, spread guacamole over tortillas. Top with the shrimp. Sprinkle with the Pico de Gallo, remaining lime juice, green onions, tomato and remaining cilantro. Drizzle with the cilantro-lime sauce.
- Calories:558
- Cholesterol:244
- Dietary Fiber:8
- Protein:30
- Sodium:1439
- Total Carbohydrate:42
- Total Fat:30
