Shrimp Avocado Tostadas

These shrimp avocado tostadas make a quick and easy weeknight dinner, or chop the filling and serve on tortilla chips for a simple appetizer.

Prep Time30

Cook Time20

Total Time50

Course: Dinner

Cuisine: Mexican

Keyword: Appetizer, shrimp

Servings: tostadas

2 hatch green chiles thawed, stemmed and seeded (or 1 poblano pepper, roasted, stemmed and seeded)*
1 ½ 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 shrimp cooked peeled deveined, tail-off, thawed and patted dry

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.
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.
Meanwhile, heat about 1/4 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.
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.
Heat reserved skillet over medium-high heat. Cook shrimp 2 minutes until warmed through.
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.

If you use hatch chiles from the Hatch green chile store, they are already roasted and peeled.