When I saw these, I knew I had to make them! I love anything with shrimp and a creamy, dreamy avocado sauce sounded amazing.
I love the combination of toppings in this delicious soft tacos: arugula, cilantro and radish — all things I never use but after this meal, plan to use more of.
After a few weeks of not-so-successful meal plans, I was so happy this week was a big win. First, I made these — which were sloppy and delicious.
Then, I made this. And I say — make this! I commented on Tina’s post that my boyfriend would be so happy I’d found it on her site because what man doesn’t like a good old meat and potatoes shepard pie. It was to die for. Sadly, it was night time and good photos weren’t gonna be an option.
Now, let’s get down to business, shall we?
- 6 corn tortillas
- 18-20 large shrimp, peeled & deveined
- 3-4 tablespoons extra virgin olive oil, divided
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon hot chili powder
- juice of 1/2 a lime
- salt & pepper
- 1 scallion, chopped
- 1 tablespoon cilantro, chopped
- 1/2 cup red cabbage, shredded
- 1/2 cup baby arugula
Jalapeno Avocado Sauce
- 1/2 avocado
- 1/4 cup plain greek yogurt
- 1 clove garlic
- 1 jalapeno, seeds removed
- juice of 1/2 a lime
- 1 tablespoon cilantro
1. In a small bowl combine shrimp, paprika, cumin, chili powder and a pinch of salt & pepper. Set aside.
2. In a medium skillet over medium-high heat add 1/2 a tablespoon of olive oil and pan fry each tortilla, adding another 1/2 tablespoon of oil with each tostada. You just want to crisp them up on each side.
3. Set tortillas aside and saute shrimp in the same skillet with the lime juice until they just turn pink on each side, about 3 minutes total.
4. To assemble tostadas start with arugula on bottom, cabbage next, then shrimp and top with scallion, cilantro and avocado sauce (recipe below).
Jalapeno Avocado Sauce
Combine all ingredients in a food processor and process until smooth.
