shrimp avocado tostadas | Food Stuff
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Cooking tools:
- Blender
- Mixing bowl
- Skillet
- Paper towel-lined baking sheet
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Spoon
- Stove
- Tongs
- Fork
- Zip-top bag
- Paper towel
- Serving platter
- Pitcher
Ingredients
- 3 avocados
- ¼ teaspoon cayenne pepper
- 2 large medium-heat hatch green chiles, thawed, stemmed and seeded (or 1 poblano pepper, roasted, stemmed and seeded)*
- 12 corn tortillas
- ¼ teaspoon cumin
- ½ teaspoon dried thyme
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon minced garlic
- 3 green onions, thinly sliced (green and white parts separated)
- 1 ½ tablespoons fresh lime juice (from about 1 to 2 limes)
- Lime wedges
- ¼ teaspoon salt
- 1 ½ lbs frozen cooked peeled, deveined, tail-off shrimp, thawed and patted dry
- Sour cream
- Chopped fresh tomato
- 1 tablespoon vegetable oil
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