Shrimp Avocado Tostadas
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.
Ingredients
Marinade
2 tablespoons chopped serrano chile peppers
1 and ½ tablespoons fresh lime juice
1 tablespoon olive oil
2 tablespoons water
1 to 2 tablespoons fresh garlic, chopped
½ teaspoon dried oregano
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
¼ teaspoon salt
Shrimp
1 and ½ pounds medium shrimp, peeled, deveined and tails removed
2 tablespoons extra-virgin olive oil
½ tablespoon lime juice
12 corn tortillas (homemade or pre-bought)
Avocado Sauce
3 avocados
3 scallions, thinly sliced (white and green parts separated)
1 and ½ tablespoons lime juice
¼ teaspoon cayenne pepper
½ teaspoon salt
2 tablespoons chopped fresh cilantro
2 to 3 roma tomatoes, diced
Sour cream, for topping (optional)
Instructions
Add serrano chile peppers, lime juice, olive oil and water to a blender. Add garlic, oregano, cumin, cayenne and salt to blender. Blend (puree) until almost smooth. Toss avocado mixture with shrimp in a large bowl and let marinate 30 minutes.
Halve and pit the avocados. Scoop out the flesh into a bowl and mash. Mix in the white parts of the scallion, lime juice, cayenne pepper, salt and cilantro and toss until mixed.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until hot. Add shrimp and cook until just opaque. Season with salt, and drizzle with ½ tablespoon lime juice.
Spread avocado mixture onto the tostadas. Top with shrimp, sour cream (optional), diced tomatoe and scallion greens.
Serve with lime wedges.
From inspirationkitchen.com