Shrimp Avocado Tostadas
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Yields: 12 tostadas
 
Ingredients
For the shrimp –
  • 2 large medium-heat hatch green chiles, thawed, stemmed and seeded (or 1 poblano pepper, roasted, stemmed and seeded)*
  • 1½ tablespoons fresh lime juice (from about 1 to 2 limes)
  • 1 tablespoon vegetable oil
  • 1 teaspoon minced garlic
  • ½ teaspoon dried thyme
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon cumin
  • ¼ teaspoon salt
  • 1 ½ lbs frozen cooked peeled, deveined, tail-off shrimp, thawed and patted dry
For the tostadas –
  • Vegetable oil, for frying
  • 12 corn tortillas
For the guacamole –
  • 3 avocados
  • 3 green onions, thinly sliced (green and white parts separated)
  • 2 tablespoons chopped fresh cilantro
  • 1 ½ tablespoons fresh lime juice (from about 1 to 2 limes)
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
Extras –
  • Sour cream
  • Chopped fresh tomato
  • Lime wedges
Directions
  1. Place prepared chiles in a blender along with 3 tablespoons water, lime juice, vegetable oil, garlic, thyme, cayenne pepper, cumin and salt. Blend until smooth. Toss in a large bowl with shrimp until coated. Let sit 15 to 30 minutes.
  2. Meanwhile, heat about ¼ inch of vegetable oil in a large skillet over medium-high heat. Fry 1 tortilla at a time, flipping once, 1 minute until crisp and golden brown. Transfer tortillas to a paper towel-lined baking sheet to drain. Remove skillet from heat; drain oil, then return skillet to stovetop.
  3. Make the guacamole: Halve and pit the avocados; mash until mostly smooth. Add white parts of green onions, cilantro, lime juice, salt and cayenne pepper. Stir to combine.
  4. Heat reserved skillet over medium-high heat. Cook shrimp 2 minutes until warmed through.
  5. Assemble the tostadas: Spread guacamole on top of each tostada, then top with cooked shrimp. Top with a dollop of sour cream, chopped tomato and reserved green parts of green onions. Serve with lime wedges.
  6. *To prepare fresh peppers (whether hatch chiles or poblano pepper) for this recipe, roast them over an open flame on the stovetop until well charred; place them in a plastic bag for 10 minutes, then peel the skins and remove the stems and the seeds. (If you use hatch chiles from the Hatch Chile Store, they are already roasted and peeled.)
Recipe by Girl Versus Dough at http://www.girlversusdough.com/2014/06/30/shrimp-avocado-tostadas/