Recipe created & provided by Chef Crusco Catering
Ingredients
- 25-30 (1lb) Shrimp – peeled, deveined, and tails removed
- 1 Lime – juice and zest
- 1 tbsp. Pimenton (smoked paprika)
- 1 tbsp. Chili powder
- 1/2 tsp. Cumin
- Kosher Salt & fresh ground Pepper – to taste
- 8 Corn tortillas
- Vegetable Oil
- 2-3 tbsps. EVOO
- Optional Toppings:
- 2 Avocados – peeled, de-seeded and smashed
- 1/4 Red cabbage – shaved thin
- Chef Crusco’s pickled red onions
- Cilantro – leaves only or chopped
- Queso Fresco – crumbled
- Crema Mexicana – drizzled
Directions
- Preheat the oven to 425 degrees. Pat shrimp dry with paper towels and then place them in a large bowl. Add the lime zest/juice, paprika, chili powder, cumin, salt, and pepper. Stir until all the shrimp are thoroughly mixed and coated with the wet marinade.
- Drizzle both sides of each tortilla with veg oil and season with salt. Arrange in a single layer on a sheet pan and bake for 8-10 minutes. Turn them over and cook another 8-10 minutes or until they are nice and crispy.
- Heat the EVOO in a saute pan over high heat. Add shrimp and sear one side for 1-2 minutes. Flip them over and cook the other side for another 1-2 minutes (or until they form into the shape of the letter “c”). Once cooked, remove them from the heat and set aside.
- In a small bowl, smash the avocados with a fork and season with a little salt and evoo (optional). Spread smashed avocado evenly on top of the tostada shells.
- To serve, add 3-4 shrimp for each tostada. Garnish with the shredded cabbage, pickled red onions, cilantro, and queso fresco. Drizzle with the crema mexicana. Serve immediately with a cold Pacifico beer and enjoy!
