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CALIFORNIA AVOCADO SHRIMP TOSTADAS

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Shrimp and California Avocado Tostadas ~ small corn tortillas, grape seed oil, California Avocado, chopped chives, lime juice, refried beans, grilled corn, medium sized shrimp, red bell pepper, cayenne pepper, garlic powder, salt and pepper to taste:

INGREDIENTS
  • 4 small corn tortillas
  • 1/2 cup grape seed oil
  • 3 California Avocado
  • 3 tbsp chopped chives
  • 1 lime, juiced
  • 1 cup refried beans
  • 4 ears of corn, grilled and kernels removed
  • 1/2 lb medium sized shrimp, peeled and de-veined
  • 1 red bell pepper, chopped
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • salt and pepper to taste
INSTRUCTIONS
  1. In a skillet, heat the grapeseed oil over medium high heat until almost smoking. Add the toritllas into the oil, one at a time, and fry on each side for about 1-2 minutes until golden brown and crispy. Remove with tongs and set aside to dry on a paper towel. Repeat process with other corn tortillas.
  2. In a small bowl, place the avocado and chives and lime juice. Mash with a fork, season with salt and pepper and set aside.
  3. Toss the shrimp with the cayenne and garlic powder as well as salt and pepper. Saute in a medium skillet with 2 tbsp of grapeseed oil for 2-3 minutes on each side until pink and cooked.
  4. Spread the 1/4 cup of refried beans on top of each tortilla.
  5. Sprinkle on the charred corn
  6. Spread a layer of the mashed avocado chive mixture on top.
  7. Top the mashed avocado with the red bell pepper
  8. Finish with a few shrimp.
  9. Season with salt and pepper if needed.

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