Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Shrimp Tostadas with Red Cabbage and Avocado

Shrimp Tostadas with Red Cabbage and Avocado

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Description

Who doesn’t love Mexican food? These shrimp tostadas with red cabbage and avocado are simply delicious.

Ingredients

  • 4 almond flour tortillas (I use Siete brand)
  • some avocado oil

FOR THE SHRIMPS

  • 2 cups wild-caught shrimps, cleaned
  • juice of two limes
  • 2 tbsp extra virgin olive oil, plus more for the pan
  • 1 big garlic clove, smashed
  • spice mix: 1/2 tsp cumin, 1 tsp dry oregano, 1/4 tsp cayenne pepper (or more if you like spicy), salt and pepper

FOR FILLING

  • 1/2 small red cabbage, finely sliced
  • 1 avocado, sliced
  • 1 bunch of fresh cilantro, washed, dried and chopped
  • few thin slices of red onion or scallions, chopped
  • nutritional yeast
  • more lime for serving

Instructions

  1. Clean and pat dry your shrimps, you can cut them or leave them whole, depending on how big they are. Add them to a bowl. In a small sauce bowl add the lime juice, olive oil, smashed garlic and spices and mix. Add to the shrimp, mix well and put in the fridge for 30 minutes (even less is ok if you don’t have time).
  2. Finely slice the cabbage and massage it with salt. Chip the cilantro and the onion. Slice the avocado as close to the end as possible, sprinkle with lime so it doesn’t oxidize, season with salt and pepper. 
  3. Preheat your oven to 350F.
  4. Line a large sheet pan with parchment paper and add 2 (already cooked) tortillas to the pan. spread a little avocado oil with your hand or a brush on both sides of the tortillas. Put it in the oven and keep an eye on them so they don’t burn. Depending on what tortillas you will use, they’ll take about 5 minutes, you can flip them half time. You want them hard and crispy, but not burnt. 
  5. Meanwhile, take the shrimps out and add them to a heated skillet with olive oil. Stir and cook for few minutes, until pink and cooked in the center. 
  6. Take the tostadas out, put them on plates and add the fillings. Start with the red cabbage, then add shrimps, cilantro, avocado, onion and sprinkle with nutritional yeast. Use more lime if needed.

Notes

Eat with the hands! Get messy! Add a hot sauce if you like. 

Find it online: https://creativeinmykitchen.com/shrimp-tostadas-with-red-cabbage-and-avocado/