These are so fresh and yummy!
Shrimp, peeled and de-veined (about 24 small shrimp or 16 big shrimp will be enough for two people to each have two tostadas)
1 tomato, diced
1 jalapeno, sliced (and seeded if you don’t want it spicy)
2 limes, juiced
Zest of 1 lime
Cilantro, finely chopped
2 pieces of mango (if frozen, then thawed), diced
4 small flour tortillas
1 avocado, pitted and diced
2 tbsp mayo
1 tsp sriracha
Salt and pepper
To start, preheat oven to 425 F and start some water boiling for the shrimp. After shrimp are peeled and de-veined, drop them into the boiling water for 1 minute. Then strain and run under cool water for a moment. Remove shrimp from strainer and put in a mixing bowl. Add almost all of the lime juice to the shrimp. Add the rest to the bowl with diced avocado, about a tsp. Then to shrimp, add a pinch of the cilantro, a pinch of the jalapeno and the lime zest. Combine and then refrigerate (at least 10 mins). Oven should be preheated by now, so put tortillas on a baking sheet - they need 4-6 mins. Now to the salsa - grab your bowl with the diced avocado and a little lime and add diced mango, the rest of the jalapeno, the rest of the cilantro and salt and pepper to taste. In another small dish, mix together the mayo and sriracha. When tortillas are done, put them on the plate, place a layer of the avocado-mango salsa, then a layer of the shrimp mixture and drizzle with sriracha mayo! If you have a few cilantro leaves leftover, you can use them as a gorgeous garnish! Perfect for the summer!
#bunzfitness #homechef #cleaneats #nutrition #yum