Today’s recipe is perfect for lunch, dinner or anything in between. It combines flavor and texture in a way that’s utterly enjoyable. The only thing is, you have to like shrimp. But even if you don’t, you can swap the shrimp out for pretty much any other type of protein. And as a matter of fact, now that I think about it, even if you just left the protein out, the tostada would be great on its own.
Tostadas are great because they’re so versatile. Just do a Google image search for the word “Tostada” and you’ll see exactly what I’m talking about here. You can fill them up with refried beans, ground beef, lettuce and shredded cheese or sour cream, cheddar, salsa and everything else that goes along with that or pretty much any other combination you can think of. Dishes like this are forgiving, so let your imagination run wild.
In today’s case, I went the seafood route, along with some other remarkably flavorful elements. To start off with, I made a nice guacamole and topped that with some olive tapenade. Then, I went ahead with some pan-fried bell peppers and then I added some sun-dried tomatoes and shrimp and all was well. The flavors of pretty much everything came together nicely for a punch that was worth the effort. I especially enjoyed the tapenade. That’s always my favorite.
For the Guacamole
2 Ripe Avocados, Halved, Pitted and Peeled
1 Tablespoon Lime Juice
1/2 Teaspoon Salt
1/2 Teaspoon Ground Cumin
1 Pinch Cayenne Pepper
1/2 Medium Onion, Diced
For the Tapenade
1 Cup Black Olives, Pitted
1 Cup Green Olives, Pitted
3 Tablespoons Capers
1/4 Cup Parsley, Chopped
1 Teaspoon Garlic, Minced
3 Tablespoons Lemon Juice
1/4 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
1/4 Cup Olive Oil
For the Tostada
4 Small Tortillas
1 Pound Cooked Shrimp
1 Red Bell Pepper, Seeded and Sliced
1 Green Bell Pepper, Seeded and Sliced
1 Cup Sun Dried Tomatoes
1 Cup Baby Greens, Packed
Ground Black Pepper
I’d like to thank The Tortilla Channel for this recipe. Even though I modified elements of it wildly, I was still inspired by them.
Prepare the Guacamole
In a medium sized bowl, combine the avocados, lime juice, salt, pepper, cumin, cayenne and onion. With a fork or spoon, mash these ingredients together so they’re completely combined.
Prepare the Tapenade
Add the black and green olives, capers, parsley, garlic, lemon juice, salt, pepper and olive oil to a food processor and pulse it a few times. Don’t go too far here, just make it so the ingredients are broken down.
Brown the Tortillas & Fry the Peppers
Warm a large skillet over medium heat. Add one half tablespoon of olive oil and then add a tortilla. Let each side lightly brown for a minute or two and then repeat the process with the remaining tortillas. Then, when the pan is empty, add two tablespoons of olive oil as well as the sliced bell pepper and the sun dried tomatoes. Add a few pinches of salt and pepper and then fry these ingredients until they’re softened. When finished, remove them from the pan.
Assemble the Tostadas
Place each tortilla on its own plate. Then, divide the guacamole between tortillas as well as the tapenade. After that, divide the pepper and sun-dried tomato mixture between tortillas as well and top everything with some baby greens as well as the shrimp. If necessary, season with salt and pepper.
The Final Shrimp Tostadas
I’m sure you can see how much flavor is going to come from the guacamole and the tapenade. Those two are so good, but the texture of the shrimp is just as memorable. This dish was delicious. If you decide to give it a try, please let me know your thoughts in the comment section down below. Thanks for reading!