Ingredients with Measurements:
- 1 lb. shrimp, peeled and deveined
- 1 tbsp. olive oil
- 1 tsp. chili powder
- 1/2 tsp. garlic powder
- 1/2 tsp. cumin
- Salt and pepper to taste
- 6 tostada shells
- 1/2 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
For the Chipotle Mayo:
- 1/2 cup mayonnaise
- 1 tbsp. adobo sauce from canned chipotle peppers
- 1 tsp. lime juice
- Salt to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a bowl, mix together olive oil, chili powder, garlic powder, cumin, salt, and pepper. Add shrimp and toss to coat.
3. Place shrimp on a baking sheet and bake for 10-12 minutes, or until cooked through.
4. While the shrimp is cooking, make the chipotle mayo. In a small bowl, whisk together mayonnaise, adobo sauce, lime juice, and salt.
5. To assemble the tostadas, spread a spoonful of chipotle mayo on each tostada shell.
6. Top with shredded lettuce, diced tomatoes, red onion, and cilantro.
7. Add cooked shrimp on top of the vegetables.
8. Squeeze lime wedges over the shrimp.
9. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- Makes 6 tostadas
Nutritional information:
- Calories per serving: 280
- Fat: 18g
- Carbohydrates: 16g
- Protein: 13g
Substitutions for ingredients:
- Shrimp can be substituted with cooked chicken or beef.
- Tostada shells can be substituted with tortilla chips.
Variations:
- Add sliced avocado on top of the tostadas.
- Use a different type of lettuce, such as arugula or spinach.
- Add sliced jalapenos for extra heat.
Tips and tricks:
- Make sure to pat the shrimp dry before seasoning to ensure they cook evenly.
- If you prefer a spicier chipotle mayo, add more adobo sauce.
- To make the tostadas ahead of time, prepare all the ingredients separately and assemble just before serving.
Storage instructions:
- Store leftover shrimp and vegetables in an airtight container in the refrigerator for up to 2 days.
- Store leftover chipotle mayo in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- To reheat the shrimp, place them in a skillet over medium heat and cook until heated through.
Presentation ideas:
- Serve the tostadas on a platter with lime wedges on the side.
- Garnish with additional cilantro leaves.
Garnishes:
- Lime wedges
- Cilantro leaves
Pairings:
- Serve with a side of Mexican rice and black beans.
Suggested side dishes:
- Mexican rice
- Black beans
Troubleshooting advice:
- If the tostada shells are too hard, place them in the oven for a few minutes to soften them up.
Food safety advice:
- Make sure to properly store any leftovers in the refrigerator.
- Always wash your hands and any utensils used in the preparation of the food.
Food history:
- Tostadas are a traditional Mexican dish that originated in the state of Sinaloa.
Flavor profiles:
- Spicy, tangy, fresh
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Mexican