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Shrimp & Avocado Tostados

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Ingredients
  

  • 1 pound shrimp cooked
  • 4 corn tortillas
  • 1/4 cup vegetable oil
  • 2 tablespoons lime juice
  • 2 tablespoons cilantro chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon sriracha sauce
  • 3 teaspoons olive oil divided
  • 1 cup canned corn
  • 1 cup Monterey Jack cheese
  • 1 avocado coarsely chopped
  • 2 to matoes chopped
  • 1/2 cup red onion minced

For the cilantro dressing:

  • 1 cup cilantro
  • 1/2 cup plain Greek yogurt
  • 2 garlic cloves minced
  • 2 tablespoons lime juice
  • 1/8 teaspoon salt
  • 1/4 cup olive oil

Instructions
 

Tostados

  • 1. Combine vegetable oil, lime juice, cilantro, cumin, coriander, and sriracha sauce in a large bowl and whisk together. Set aside.
  • 2. Heat 1 tablespoon olive oil in large fry pan. Add shrimp and heat through. Add shrimp to vegetable oil mixture along with corn, avocado, tomatoes, red onion, and cheese
  • 3. Wash and dry fry pan. Using medium high heat, heat 2 tablespoons olive oil just until smoking. One tortilla at a time, pan fry for approximately 3 minutes a side.
  • 4. Arrange tostados. Lay tortilla on plate, add scoop of shrimp mixture. Drizzle cilantro dressing on top.
  • Optional: Add sriracha sauce on top along with additional Monterey Jack cheese

Cilantro Dressing

  • Add cilantro, yogurt, garlic, lime juice, and salt to a food processor. Process until smooth. At this point, slowly add olive oil with motor running. Refrigerate until ready to use.

Notes

Note: The avocado and vegetable oil in this recipe do increase the fat content, but they do add mostly monounsaturated fats which are the healthy fats.