Crispy Shrimp Tostadas
Mexican Street Corn
Ingredients
- ¾ lb peeled and deveined, large raw shrimp
- 1 Tbsp Southwest seasoning
- 1 Tbsp olive oil
- 4 crispy tostada shells
- ½ (16-oz) carton guacamole
- ½ (16-oz) carton pico de gallo
- 2 radishes, thinly sliced
- ¼ 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
- 2 ears corn, shucked
- 1 Tbsp mayonnaise
- 1 Tbsp sour cream
- ¼ tsp chili powder
- ¼ 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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