Best 4 Seafood Tostada Recipes

SHRIMP TOSTADAS WITH LIME-CILANTRO SAUCE

Steps:

• Place first 11 ingredients in a large bowl; toss to combine. Gently stir in avocado; let stand 15 minutes., In a small bowl, mix sauce ingredients. To serve, spread tostada shells with sauce. Top with shrimp mixture.

SHRIMP TOSTADAS WITH AVOCADO SALSA

Steps:

• Preheat oven to 350°. In a small bowl, combine 2 tablespoons avocado, water, 1 teaspoon lime juice, 1 teaspoon blackened seasoning and cumin. Set aside 1/4 cup beans; add remaining beans to avocado mixture and mash with a fork. Stir in reserved whole beans. Set aside., For salsa, in a small bowl, combine orange, onion, jalapeno, cilantro, and the remaining avocado and 2 teaspoons lime juice. Cover and refrigerate until serving., Place tostada shells on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese. Bake until bean mixture is heated through and cheese is melted, 4-6 minutes., Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add shrimp and remaining 1 teaspoon blackened seasoning. Cook and stir until shrimp turn pink, 4-6 minutes. Arrange over tostada shells; serve with salsa.

SEAFOOD TOSTADA BITES

Steps:

• On a cutting board, cut the tortillas into 24 triangles, about 3/4 inch.
• In a medium skillet, heat the oil over moderately high heat.
• Add the tortilla triangles and fry until golden, 1 minute.
• Using a slotted spoon, transfer the tortillas to a paper towel-lined plate.
• In a large, deep skillet, melt 1 tablespoon of the butter.
• Add the leek or scallion and cook over moderate heat, stirring occasionally, until softened, about 4 minutes.
• Stir in the shrimp, scallops and crab and season with salt, pepper, & crushed red pepper flakes.
• Add the wine and simmer just until the shrimp are pink, about 2 minutes.
• Using a slotted spoon, transfer the seafood to a bowl.
• Add the parsley and the remaining 3 tablespoons of butter to the skillet and simmer until the liquid is reduced to a few tablespoons, about 3 minutes.
• Return the seafood to the pan and toss to coat.
• Spoon the seafood into Chinese soup spoons or shot glasses, garnish with the tortilla triangles.
• Serve at once.
• *The fried tortilla triangles can be kept overnight in an airtight container. The cooked seafood can be refrigerated for up to 4 hours. .

SHRIMP TOSTADAS

Steps:

• Heat oven to 450 degrees. Cover a large baking sheet with foil. Lay tortillas on sheet and spray with cooking spray. Turn over and spray other side. When oven is heated, bake for 10-15 minutes or until light golden brown. They may still appear floppy, but will become crispy as they cool. Remove and place on plate covered with paper towels. Blot with a paper towel to absorb any excess oil.
• In a small bowl, combine the cumin, garlic powder, pepper, salt, chili powder, brown sugar, and oregano. Put the olive oil in a ziptop bag and mix in all but 1 tablespoon of the spice mix. Add the garlic and shrimp; massage to coat. Set aside.
• Heat a 12-inch sauté pan over medium-high heat, and, when hot, coat with cooking spray. Add the sliced onion and sauté until softened and fragrant and starting to brown, about 4 minutes. Add the chile and bell pepper and continue to sauté for 2 minutes. Add the remaining spice mixture and sauté until the onion and chiles are tender but not mushy, another 1-2 minutes. Transfer to a bowl. Return the skillet to medium high heat and add the shrimp. Cook, stirring frequently, until the shrimp are cooked through, 2-3 minutes. Add the sautéed vegetables; toss to combine and reheat.
• Spread a small amount of guacamole on tostada. Spread a small amount of sour cream over guacamole, then add some lettuce. Add some sauteed vegetables and top with shrimp. Sprinkle with chopped cilantro.
• Serve with additional sour cream and guacamole.