Spicy Shrimp Tostadas
Prep Time
30mins
Time to Table
30mins
Serves
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
