Crispy Shrimp Tostadas
Mexican Street Corn
Ingredients
- 2 lb peeled and deveined shrimp
- 2 Tbsp Mexican seasoning
- 2 Tbsp olive oil
- 1 (12-count) pkg crispy tostada shells
- 1 (16-oz) carton guacamole
- 1 (16-oz) carton pico de gallo
- 4 radishes, thinly sliced
- ¾ cup crumbled cotijta cheese (or use feta)
Instructions
- Toss shrimp with seasoning. Cook shrimp in hot oil in a large nonstick skillet over medium-high heat until shrimp are pink and firm.
- Meanwhile, heat tostada shells according to package directions. Spread guacamole over warm tostadas; top with shrimp, pico de gallo, and radishes. Sprinkle with cheese. Serve immediately.
Side Dish Ingredients
- 6 ears corn, shucked
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ tsp chili powder
- ¾ cup crumbled cotija cheese (or use feta)
- 1 lime, cut into wedges
Side Dish Instructions
- Boil corn in water to cover, 10 minutes or until tender; drain.
- Meanwhile, stir together mayonnaise, sour cream and chili powder; spread over hot corn.
- Sprinkle with cheese, and serve with lime wedges.
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