Prep 30 mins
Cook 10 mins
Adapted from Fine Cooking.
- 4.92 ml ground cumin
- 4.92 ml garlic powder
- 4.92 ml black pepper, freshly ground
- 4.92 ml kosher salt
- 4.92 ml chili powder
- 4.92 ml packed brown sugar
- 1.23 ml dried oregano
- 29.58 ml extra virgin olive oil
- 2 garlic cloves, minced
- 680.38 g shrimp, shelled, deveined, rinsed, and drained
- 1 medium onion, sliced
- 1 medium poblano pepper, cored, seeded, and sliced
- 1 medium bell pepper, cored, seeded, and sliced
- 29.58 ml fresh cilantro, chopped
- 1 medium lime, cut into wedges
- 6 (36 inch) corn tortillas
- cooking spray
- 236.59 ml lettuce, chopped
- 118.29 ml guacamole
- 118.29 ml sour cream
- 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.
Delicious! Great flavor! I was a bit hesitant regarding the brown sugar ingredient at first, but an ancho chili (a Mexican chili used in many authentic Hispanic dishes) has a hint of sweetness to it's spicy. This combination of flavors is very similar. I wanted to give it a 5, but my boyfriend rated it a 4 (as it wasn't "the best he ever had" - which includes restaurants in actual Mexico!) Will definitely add this to my repertoire for special meals. Thanks, Gailanng!