Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 chipotle pepper in adobo sauce, minced
- 8 tostada shells
- 1 cup sour cream
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Step 1: In a bowl, combine the minced chipotle pepper with the shrimp, adding salt and pepper to taste. Toss well to coat the shrimp evenly with the chipotle flavor.
- Step 2: Heat a skillet over medium heat and add a splash of oil. Once hot, add the seasoned shrimp and cook for about 2-3 minutes on each side until they are pink and opaque. Remove from heat and set aside.
- Step 3: In another bowl, mix together the sour cream, lime juice, chopped cilantro, and a pinch of salt to create the cilantro lime crema. Stir until well combined.
- Step 4: To assemble the tostadas, place a tostada shell on a plate and top it with diced avocado followed by a generous portion of the cooked shrimp.
- Step 5: Drizzle the cilantro lime crema over the shrimp-topped tostadas and garnish with additional cilantro if desired. Serve immediately and enjoy!
Notes
- For optimal freshness, store any leftover tostadas in an airtight container in the refrigerator for up to 2 days; however, it's best to keep the components separate until ready to serve. If you need to reheat the shrimp, do so gently in a skillet over low heat to prevent them from becoming tough or rubbery. For an extra burst of flavor, consider serving your tostadas with a side of pickled red onions or fresh lime wedges to enhance the overall dish. Chef's tip: Don't skimp on the cilantro in the crema; it adds a vibrant freshness that complements the smoky chipotle shrimp beautifully!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tostada with toppings
- Calories: 450
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 5g
- Trans Fat: 0g
- Protein: 3g