Avocado and Shrimp Tostadas

Ingredients

TORTILLAS

  1. 1 cup corn oil
  2. 18 very thin tortillas, 2 1/2—3 inches in diameter
  3. Salt

TOPPING

  1. 2/3 cup butter, at room temperature
  2. 4 1/2 tablespoons canned chipotle chiles, pureed
  3. 1 teaspoon Cholula sauce (hot sauce)
  4. Salt
  5. 18 medium shrimp—shelled, deveined and rinsed
  6. 2 tablespoons olive oil
  7. 2 ripe medium avocados, thinly sliced
  8. 1/2 cup Pico de Gallo salsa
  9. Salt

Description

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