creamy shrimp salad tostadas
A light, almost no cook summer delight that's high in protein and higher in awesome.
Ingredients
- 8 yellow corn tortillas
- 1 lb cooked jumbo shrimp (16-20/lb), chopped
- 1/2 cup vegan or regular mayonnaise
- 1/4 cup red onion, diced
- 2 tbsp green onion, diced
- 2 tbsp cilantro, chopped
- 2 tbsp lime juice
- 2 cloves garlic, minced
- 1/4 tsp cayenne pepper (use to taste)
- 1 avocado, sliced
- pickled red onions, cilantro, serrano pepper, and extra limes, to serve
Instructions
- Preheat oven to 425 degrees.
- Rub both sides of each tortilla with a little bit of olive oil and place onto a large baking sheet, in one layer. Bake for 7-8 minutes until crispy. Squeeze some lime juice overtop and sprinkle with flaky salt.
- In a bowl, combine the the shrimp, mayonnaise, red onion, green onion, cilantro, lime juice, garlic, cayenne pepper, and a pinch of salt and pepper. Cover and refrigerate at least 30 minutes.
- Top each tostada with a mound of shrimp salad mixture, avocado slices, pickled onions, and cilantro. Squeeze an extra bit of lime juice overtop. If desired, add some serrano or jalapeno slices for a little kick.
Notes
*Tostadas: Storebought tostada shells are perfectly acceptable here as well!
*Pickled onions: Heat 1/2 cup of water to a simmer, then remove from heat. Stir in 1/2 cup white vinegar, 1 tablespoon sugar, and 1 teaspoon kosher salt until the granules dissolve. Thinly slice a small red onion and place in a jar or glass storage container. Pour the liquid overtop until the onions are completely immersed. Cover and refrigerate at least 30 minutes, or up to 3 days.