You know what goes well with spicy shrimp, fried tortillas and a kicking avocado cream? Beer.
And yet, all I can think of is wine. Wine, small little coffee shops, amazing local/seasonal restaurants and enjoying a permanent state of being buzzed for 4 days because last night we just booked a trip to Napa Valley. A trip I’ve been wanting to take for-EVER but just never happened due to a husband who hates all alcohol unless it has a pretty little umbrella in it and friends who have either had weddings or babies occupying their money and/or time for the past 5 years.
Wednesday marked exactly one month until I hit the big 3-0 so when Kat and I talked about this briefly the other day I kind of jumped on the opportunity before she could change her mind. I’m determined to make 30 a good year, a year I do all the crap I’ve wanted to do and never have for one reason or another. My bank account may not like it, but too bad. Wine, friends and traveling all trump gray hairs and savings accounts.
So, let’s talk about these tostadas because they will kinda rock your face off.
When I crave Mexican it’s all about the guac. It’s not like I’m sitting there dreaming about shredded chicken or lettuce and diced up tomatoes. Nope, it’s totally about shoveling as much avocado in my face as possible. Let’s start with that.
Creamy jalapeno avocado dip/sauce/whateveryouwanttocallit.
If you don’t eat it all straight out of the food processor with the closest cracker you can find (it’s delicious on cracked pepper & olive oil triscuits by the way), you’ll be spooning it onto the tostada after every single bite.
Did I fool you with that green leaf on top? I was hoping to ignore the fact that I totally thought I had cilantro in the fridge when in fact all that stared back at me from a packed produce drawer was parsley. I thought I could get away with passing it off as cilantro in the pictures but it’s just too obvious. I used it because I refused to run out to the store, but I’m writing the recipe with cilantro because that’s what it should be and if it was this amazing with parsley, it will be that much better with cilantro. Promise. Although, for you cilantro haters, here’s your version all tested out and ready!
You know what’s weird? I don’t even really care about the tortilla chips at Mexican joints (well besides the ones I had in Mexico last year because those were amazing) but these corn tortillas used as the base were one of my favorite parts of the whole thing. Pan frying in olive oil has that effect I guess.
And then there’s the shrimp. They’re limey, spicy and basically epitomize Mexican food.
If nothing else, these will no doubt make you crave a Corona. Unless of course you’re going to Napa too.
- 6 corn tortillas
- 18-20 large shrimp, peeled & deveined
- 3-4 tablespoons extra virgin olive oil, divided
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon hot chili powder
- juice of ½ a lime
- salt & pepper
- 1 scallion, chopped
- 1 tablespoon cilantro, chopped
- ½ cup red cabbage, shredded
- ½ cup baby arugula
- ½ avocado
- ¼ cup plain greek yogurt
- 1 clove garlic
- 1 jalapeno, seeds removed
- juice of ½ a lime
- 1 tablespoon cilantro
- In a small bowl combine shrimp, paprika, cumin, chili powder and a pinch of salt & pepper. Set aside.
- In a medium skillet over medium-high heat add ½ a tablespoon of olive oil and pan fry each tortilla, adding another ½ tablespoon of oil with each tostada. You just want to crisp them up on each side.
- 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.
- To assemble tostadas start with arugula on bottom, cabbage next, then shrimp and top with scallion, cilantro and avocado sauce (recipe below).
- Combine all ingredients in a food processor and process until smooth.