This week we are learning to cook a bright, citrusy crispy shrimp tostada. This dish just screams summer and then orange in the salsa provides a refreshing pop.
SERVES 4
INGREDIENTS Serves 4
2 naval oranges 4 limes 1 tsp of honey Olive oil 1 bag of medium peeled and deveined shrimp 2 tbsp chili powder 4 cloves garlic 8 small tortilla ( I prefer corn) Corn or vegetable oil 1 bunch of cilantro 3 medium avocado 2 jalapeno 1 small red onion 1 cucumber 1/2 c sour cream or greek yoghurt
DIRECTIONS
1. Mix shrimp together with chili powder, 2 cloves of garlic, honey, juice and zest of 1 orange, juice of 1 lime, olive oil, salt and pepper.
2. Blend together 1 avocado, greek yoghurt, lime juice and zest, garlic, salt and pepper.
3. Make avocado citrus salsa. Dice cucumber, red onion, avocado and naval orange. Mix with chopped cilantro, olive oil, diced jalapeno and lime juice.
4. Bring a pan with a thin layer of oil to medium high heat. Cook the corn tortillas until crispy on each side. Remove and dry on paper towel. Season with salt.
5. Sear shrimp in frying pan until browned and cooked through.
6. Build open face tostada. Avocado crema, shrimp, salsa and top with cilantro.
