Mini Shrimp Tostadas with Guacamole
Ingredients
  • 2tbsp MTOO Chipotle Olive Oil
  • 1lb medium shrimppeeled and deveined
  • 1tbls MTOO Taco Taco Spice Blend
  • 3/4cup Chimichurri Sauce
  • 12each corn tortillas
  • oil for frying
  • 1cup guacamolerecipe to follow
  • 1/2cup queso frescocrumbled
  • 2tbls fresh cilantro
Instructions
  1. Toss shrimp with spice blend and set aside. Heat olive oil in a large skillet over medium high heat. Add shrimp and cook, tossing occasionally for 3-4 minutes until shrimp just begin to turn opaque. Add in the chimichurri sauce, and toss until the shrimp are evenly coated.
  2. Cut 12 mini round corn tortillas with 3-inch round cutter (if desired, stack 2 or3 tortillas to cut). Heat the oil for frying into a large skillet (about 2 inches in depth) to 375ºF. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 ½ minutes. Using tongs, transfer to a paper towel-lined pan and sprinkle with additional chili lime seasoning. Set aside.
  3. To serve, divide the shrimp mixture between the mini tostadas. Top each with a spoonful of fresh guacamole and sprinkle with queso fresco and cilantro.