How to Make the Best Citrus Chili Shrimp Tostadas
Serves 4–6 People
Thought to have origins in Mesoamerica, tostadas are a staple of modern Mexican cuisine. Literally translating to “toasted,” tostadas emerged as a means to reduce food waste by deep frying stale tortillas deemed inadequate for soft taco consumption. Tostadas are still a great way to save a stale tortilla. Realizing we had way too many tortillas leftover from our last taco Tuesday, we fired up our fryer to create our take on tostadas using seasonal ingredients and shrimp.
Our version is a citrus chili shrimp served on a spread of mashed avocado and a crispy tostada, topped with cabbage, lime crema, and jalapenos for an extra kick. With citrus fruits at the peak of their season, this recipe calls for a triple citrus mixture that combines lime, lemon, and orange juices with a variety of spices for the perfect balance of sweet and spicy. Further capitalizing on winter crops, these tostadas are topped with a layer of avocado mash, shredded cabbage and a lime crema for a tangy finish.
Ingredients for the shrimp
1 pound shrimp — peeled, deveined and tail off
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
¼ teaspoon fresh lime zest
¼ teaspoon fresh lemon zest
¼ teaspoon fresh orange zest
3 cloves fresh garlic — finely minced
¼ teaspoon ground coriander
¼ teaspoon ground cumin
¼ teaspoon ground chipotle powder
¼ teaspoon ground ancho powder
1 ½ teaspoon salt
1 ½ tablespoon vegetable oil
Whisk citrus juice, citrus zest, garlic, coriander, cumin, chipotle, ancho, and salt in a bowl — set aside. Heat sauté pan on medium high and add oil, once the oil starts to shimmer and the shrimp. Sear for about a 30 seconds on each side then add the citrus mixture. Cook until shrimp is opaque and the liquid has reduced.
Ingredients for the cabbage slaw
¼ head green cabbage — finely sliced
¼ head red cabbage — finely sliced
¾ cup shredded carrot
¼ cup red onion — julienne
2 jalapenos — diced
¼ cup cilantro — chopped
¼ cup fresh squeezed lime juice
1 teaspoon salt
Combine green cabbage, red cabbage, shredded carrot, red onion, jalapenos and cilantro in a bowl. Add the lime juice and salt — mix thoroughly.
Ingredients for the mashed avocado
2 ripe avocados — peeled, seeded and diced
1 teaspoon fresh squeezed lime juice
¼ teaspoon salt
Combine diced avocado, lime juice and salt in a bowl. Mash with a fork to combine and break down the dice into a chunky spread.
Ingredients for the lime crema
½ cup crema
2 teaspoons fresh squeezed lime juice
½ teaspoon fresh lime zest
½ teaspoon salt
Whisk crema, lime juice, lime zest and salt in a bowl — mix thoroughly.
For service — jalapeno rings, lime slices and crispy tostadas
Using the tostada as a base, start to build by spreading the mashed avocado in a thick layer. Follow by adding 4 cooked shrimp, top with the cabbage slaw and add a dollop of lime crema. Enjoy!
