Mexican-Style Shrimp Tostadas
with homemade guacamole | 2 servings
Tags:
Recipe
Allergens:
Crustaceans
•Mustard
•Soy
•Egg
•Wheat
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time15 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
1 piece
Lime
1 piece
Avocado
160 g
Shrimp
(Contains Crustaceans)
1 sachet(s)
Mexican-style spices
50 g
Sriracha mayo
(Contains Mustard, Soy, Egg)
4 piece
Flour tortillas
(Contains Wheat May be present Mustard, Soy)
Not included in your delivery
½ teaspoon
Salt
1 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2394 kJ
Calories572 kcal
Fat33 g
Saturated Fat4 g
Carbohydrate48.3 g
Sugar3.9 g
Dietary Fiber5.2 g
Protein19.2 g
Salt3.5 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Sheet with Baking Paper
•Bowl
•Tall-Sided Pan
Cooking Steps
1
- Preheat the oven to 200°C.
- Place the tortillas on a parchment-lined baking sheet. Drizzle some olive oil on each tortilla.
- Place in the oven and bake for 4 - 5 min until golden. Remove from the oven and set aside to cool.
2
- Halve and pit the avocado, then scoop out the flesh and add to a bowl.
- Cut the lime into wedges.
- Mash the avocado with a fork.
- Mix the avocado with the juice of one lime wedge, then season with salt and pepper.
3
- Heat a drizzle of olive oil in a frying pan over medium-high heat.
- Add the shrimp and season with the Mexican-style spices as well as the salt.
- Fry for 3 - 4 minutes.
4
- Transfer the crispy tortillas to a plate and spread the guacamole evenly on top of each one.
- Top with the shrimp and finish with a drizzle of the Sriracha mayo.
- Garnish with the rest of the lime wedges.