Don’t let this seemingly long list of ingredients intimidate you. Most of it is spices that go into the shrimp marinade. Really, it’s a pretty simple meal to make. Easy enough for weeknight dinner yet with enough wow factor to serve to guests.
Although my picture shows it with lettuce on the bottom, guacamole on top of that, then shrimp, I would recommend putting the guacamole and sour cream (do use some sour cream, that little tang really adds a lot) on the bottom, then the lettuce, then the shrimp. It’s tough to spread guacamole on top of shredded lettuce. Also, the only downside we experienced was that our shrimp wanted to leap off the tostada every so often. Smaller shrimp might minimize this, not sure. In any case, it certainly wasn’t enough of a problem to keep us from polishing them all off with a big “Yum!” at the end!
adapted from Fine Cooking
- 1 tsp. ground cumin
- 1 tsp. garlic powder
- 1 tsp. black pepper, freshly ground
- 1 tsp. kosher salt
- 1 tsp. chili powder
- 1 tsp. packed brown sugar
- 1/4 tsp. dried oregano
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 1/2 pounds shrimp, shelled, deveined, rinsed, and drained
- 1 medium onion, sliced
- 1 medium Poblano pepper, cored, seeded, and sliced
- 1 medium bell pepper, cored, seeded, and sliced
- 2 tablespoons fresh cilantro, chopped
- 1 medium lime, cut into wedges
- 6 6″ corn tortillas
- Cooking spray
- 1 cup lettuce, chopped
- 1/2 cup guacamole
- 1/2 cup light sour cream
Heat oven to 450 degrees. Cover a large baking sheet with foil. Lay tortillas on sheet and spray with cooking spray. Turn over and spray other side. When oven is heated, bake for 10-15 minutes or until light golden brown. They may still appear floppy, but will become crispy as they cool. Remove and place on plate covered with paper towels. Blot with a paper towel to absorb any excess oil.
In a small bowl, combine the cumin, garlic powder, pepper, salt, chili powder, brown sugar, and oregano. Put the olive oil in a ziptop bag and mix in all but 1 Tbs. of the spice mix. Add the garlic and shrimp; massage to coat. Set aside.
Heat a 12-inch sauté pan over medium-high heat, and, when hot, coat with cooking spray. Add the sliced onion and sauté until softened and fragrant and starting to brown, about 4 minutes. Add the chile and bell pepper and continue to sauté for 2 minutes. Add the remaining spice mixture and sauté until the onion and chiles are tender but not mushy, another 1-2 minutes. Transfer to a bowl. Return the skillet to medium high heat and add the shrimp. Cook, stirring frequently, until the shrimp are cooked through, 2-3 minutes. Add the sautéed vegetables; toss to combine and reheat.
Spread a small amount of guacamole on tostada. Spread a small amount of sour cream over guacamole, then add some lettuce. Add some sauteed vegetables and top with shrimp. Sprinkle with chopped cilantro.
Serve with additional sour cream and guacamole.