Shrimp Tostadas with Roasted Tomatillo Salsa
Crispy, crunchy, creamy, salty, spicy, shrimp tostadas. A flavorful punch to the senses, and quite honestly, a perfect bite of food. Succulent chili marinated shrimp on a bed of my best guacamole, topped with a zippy taqueria style roasted tomatillo salsa that packs a bit of heat. And let’s not forget about the corn tortillas crisped in the oven to tostada perfection. You’re going to want to sprint to the kitchen to make this one.
Fiesta(where?)
Shrimp Tostadas with Roasted Tomatillo Salsa
Shrimp Tostadas with Roasted Tomatillo Salsa
Ingredients:
1 lb tomatillos, husks removed and rinsed
1 jalapeño
1/2 medium onion, peeled and quartered
2 cloves garlic
1/3 C cilantro, leaves and tender stems packed + more for garnish
2 1/2 Tbsp lime juice
2 1/4 tsp kosher salt
1/4 C water
1/2 lb shrimp, small to medium sized- peeled and deveined
1/4 tsp ground cumin
1/4 tsp ground coriander
1/2 tsp guajillo chili powder (if you can’t find guajillo chili powder, regular chili powder can be substituted)
1/4 tsp garlic powder
4 4 1/2” corn tortillas
2 Tbsp avocado oil
sliced radishes
finely chopped onion
cotija cheese, crumbled or grated
lime wedges
Make the salsa. Place tomatillos, jalapeño, and onion on a sheet pan or oven safe skillet. Arrange oven rack 3 to 6” away from broiler, and broil tomatillos, jalapeño, and onion on high until the skins are blistered and charred, approximately 15-20 minutes, turning halfway through to make sure everything blackens evenly. Let cool.
In a food processor, add cooled tomatillos and their juices, jalapeño (stem removed), onion, garlic, cilantro, lime juice, 1 1/2 tsp salt, and water. Puree until smooth. If you want a milder salsa, remove the ribs and seeds from the jalapeño before roasting.
In a medium sized bowl coat shrimp with 1/2 tsp salt, cumin, coriander, guajillo chili powder, and garlic powder. Marinate for 15-30 minutes.
While shrimp is marinating, make the tostadas. Preheat oven to 400 degrees. Place tortillas on a baking sheet. Brush both sides of each tortilla with avocado oil (approximately 1 Tbsp for all 4), and sprinkle with remaining 1/4 tsp of salt. Bake for 20 minutes, flipping halfway through, until crispy.
Top each tostada with a generous amount of guacamole, and prep tostada garnishes (sliced radishes, chopped onion, minced cilantro, limes, grated cotija cheese)
Heat 1 Tbsp of avocado oil in a frying pan over medium-medium high heat. Cook shrimp for 3-3 1/2 minutes until the shrimp has just turned opaque and pink. Immediately top each tostada with shrimp and top with salsa, radish, onion, cilantro, cotija cheese, and a squeeze of lime.
