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Appetizer
Mexican
12 tostadas
25 minutes
10-15 minutes
12 4½ inch mini corn tortillas
Canola oil as needed
1 1/2 pounds uncooked shrimp, peeled and deveined
Bamboo skewers, soaked in water, as needed
1 teaspoon salt
1/2 teaspoon pepper and cayenne
2 cups plain low-fat yogurt
1 organic lime, zested
Organic lime juice, freshly squeezed
2 cloves organic garlic, roasted and minced
1 1/2 cups cilantro, loosely packed and chopped fine
1 Jalapeno chile, minced
2 organic Roma tomatoes, seeded and diced small
In a large pan, pour about 2 inches of canola oil and heat to 350ºF.
Fry the tortillas until golden and drain on paper towels. If desired, season with salt once pulled from the oil. Set aside.
Prepare a hot grill. Rinse the shrimp and place on skewers. Season with salt, pepper and cayenne.
Cook the shrimp on the grill until they look opaque. Remove from the skewers and chop.
In a bowl, combine the yogurt and the next 5 ingredients. Mix in the shrimp. Season with salt and pepper if needed.
Assemble by spooning yogurt/shrimp mixture over tortillas and garnish with diced tomato.
I like to add some fresh diced avocado for garnish as well.
