Mexican-Style Shrimp Tostadas
with homemade guacamole | 2 servings4.0(38)
Calories
:
674 kcalProtein
:
20.5g proteinDifficulty
:
EasyRecipe
Allergens:
- Schaaldieren
- Mosterd
- Soja
- Ei
- Tarwe
- Gluten
- Mosterd
- Soja
- May contain traces of allergens
Super simple, delicious recipes for any time of day, including a recipe card and portioned ingredients.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
/ Serving 2 people
1 piece
Lime
2 piece
Avocado
160 g
Shrimp
(Contains: Schaaldieren)
1 sachet(s)
Mexican-style spices
50 g
Sriracha mayo
(Contains: Mosterd, Soja, Ei)
4 piece
Flour tortillas
(Contains: Mosterd, Soja, May contain traces of allergens, Tarwe, Gluten)
1 piece
Tomato
Not included in your delivery
1 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2821 kJ
Calories674 kcal
Fat42.4 g
Saturated Fat5.1 g
Carbohydrate50.5 g
Sugar5.7 g
Dietary Fiber7.2 g
Protein20.5 g
Salt2.3 g
Potassium560.9 mg
Calcium24.4 mg
Iron0.7 mg
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
•Bowl
•Baking Sheet with Baking Paper
•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.
- Bake for 4 - 5 minutes until golden, then remove from the oven and set aside to cool.
- Halve and pit the avocado, then scoop out the flesh and add to a bowl.
2
- Cut the lime into wedges. Dice the tomato.
- Mash the avocado with a fork.
- Mix the avocado with the tomato and the juice of one lime wedge, then season with salt and pepper.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the shrimp with the Mexican-style spices* for 3 - 4 minutes.
*Take care, this ingredient is spicy! Use as preferred.
3
- 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.
