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Recipe Summary

Yield:
6
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Ingredients

TORTILLAS
TOPPING

Directions

Instructions Checklist
  • Heat the corn oil in a medium frying pan. Season with salt and fry the tortillas, turning once, until golden brown and crisp. Drain the tortillas on paper towels.

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  • Beat the butter with the pureed chipotle chiles and Cholula sauce until smooth. Season with salt.

  • Spread almost all of the prepared chipotle butter over the shrimp.

  • Heat a frying pan. Add the olive oil and the remaining chipotle butter and sauté the shrimp, turning to cook them evenly. Season with salt. Thinly slice the shrimp on the diagonal.

  • Arrange 6 thin overlapping slices of avocado on each tostada (fried tortilla). Arrange sliced shrimp on top of the avocado. Drizzle with chipotle butter from the frying pan and garnish with a small spoonful of the Pico de Gallo salsa. Sprinkle lightly with salt and serve.

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