Appetizers

Shrimp and Charred Onion Tostadas

Seafood and I aren’t always on the best of terms. Every part of me wants DEARLY to be a lover of fish and all things covered in gills, but I am just not fully there yet. I have however, been a fan of shrimp for most of my life. I also am obsessed with Mexican flavors, which is why this recipe is a perfect one for me! A tostada is about the messiest thing you could try and eat with your hands, but if it tastes amazing like these, you don’t even notice the finger licking craziness of it all.

Shrimp and Charred Onion Tostadas

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By Get Forked, Rebecca Bond Serves: 2-4

These mini hand-held Mexican style pizzas pack a punch with charred onion, spicy shrimp, crunchy tortillas and a hint of sourness from the Queso!

Ingredients

  • 8 oz. Shrimp
  • 2 tsp. Chipotle Seasoning
  • 1 Red Onion, halved and thinly sliced
  • 1/2 c. Guacamole
  • 4 Tbs. Sour Cream
  • 1/4 c. Queso Fresco
  • 4 small Flour Tortillas
  • *Optional, chives or green onion

Instructions

1

Preheat the oven to 400 degrees. Line a baking sheet with tinfoil. Lay the tortillas out and puncture the top of the tortillas with a fork a few times. Spray the tops with non-stick cooking spray and bake for about 7 minutes in the oven until slightly crispy. Meanwhile, heat a medium size skillet over medium-high heat and add 1 tsp. olive oil. Add the sliced onion and cook for 2-4 minutes, stirring occasionally, until more on the charred side (or if you prefer sauteed, that is fine too). Scrape the charred onions into a bowl and set aside. To the same pan on medium heat, add 1 tsp. olive oil. Season the shrimp with the Chipotle seasoning and place in a single layer in the prepared pan. Cook for 2 minutes on each side.

2

To assemble, place two tortilla shells on each serving plate. Spread the guacamole evenly on all four tortilla shells. Sprinkle with salt and pepper. Add the charred onions, topped with the shrimp. Finish with sour cream and crumbled Queso Fresco. I chose to also add a dash of chives to the tops of mine!

Notes

I made the serving size 2-4 because it would be great as an appetizer with 1 full tostada per person, or as a meal with two per person. You can easily substitute the shrimp with steak or chicken if you are allergic to seafood, or just do not like shrimp in general.

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