A refreshing and vibrant dish featuring marinated shrimp on crispy tostadas topped with avocado and mango salsa.
peeled and deveined
to taste
Preheat the oven to 400 degrees F (200 degrees C). Prepare a baking sheet with foil and cooking spray.
Bring 875 ml of water to a boil in a medium pan over high heat.
While the water heats, zest one lime. Halve and juice both limes. Core the tomato and dice it into 0.5 cm pieces.
Stem, halve, seed, and mince the jalapeño. Finely chop the mango. Halve the avocado, remove the pit, scoop out the flesh, and dice into 0.5 cm pieces.
Drop shrimp into the boiling water and cook for 1 minute. Strain through a wire-mesh strainer and rinse under cold water until cool.
Halve shrimp lengthwise and place in a bowl with 0.25 teaspoon salt and a pinch of pepper. Add remaining lime juice, a pinch of jalapeño, and lime zest. Mix and refrigerate for at least 10 minutes.
Poke each tortilla all over with a fork, place on prepared baking sheet. Drizzle with 5 ml olive oil, massaging into tortillas. Toast for 5-7 minutes until browned and crispy.
In a bowl, combine the diced avocado, mango, remaining jalapeño, reserved lime juice, 0.25 teaspoon salt, and a pinch of pepper.
In another bowl, mix mayonnaise with Sriracha to taste.
Assemble tostadas by topping with avocado and mango salsa, tomatoes, marinated shrimp, and reserved lime zest. Drizzle with Sriracha-mayonnaise before serving.
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