Gluten Free Shrimp Tostadas
Ingredients
6 4-inch gluten free flour tortillas
Neutral oil, for frying (like vegetable oil or peanut oil)
2 ounces Monterey Jack cheese, grated
1/2 cup freshly squeezed lime juice
1 pound medium peeled and deveined shrimp
2 tablespoons (28 g) extra virgin olive oil
2 cloves garlic, crushed and peeled
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 small or 1 medium-large zucchini, cut into a 1/4-inch dice
Avocado Yogurt Sauce
1 medium ripe avocado
3/4 cup (170 g) plain yogurt
1 tablespoon chopped fresh cilantro
1 teaspoon chipotle chili powder
Juice of 1 lime
1/2 teaspoon kosher salt
For serving
Cotija cheese or queso fresco, crumbled
Chopped fresh cilantro
Lime wedges
Instructions
Make the tostadas. Lay the tortillas out in a single layer on your kitchen counter for about 10 minutes to allow them to dry out a bit. In a 12-inch heavy-bottom skillet, place 1/4-inch oil over medium heat until it shimmers (about 200°F). One at a time, place the tortillas in the hot oil and press down gently with tongs to immerse the tortilla in the oil. The oil will begin to bubble. Continue to cook for about 45 seconds to 1 minute total or until the bubbling begins to subside. Remove the tortilla from the oil and place on a paper towel-lined plate to drain. Sprinkle the warm tortilla with about 1 tablespoon of grated Monterey Jack cheese. Repeat with the remaining tortillas.
“Pre-cook” the shrimp in lime juice.* Place the freshly-squeezed lime juice in a medium-size bowl and add the raw shrimp. Set the bowl aside, and mix the shrimp gently from time to time to allow all of the shrimp equal time in the lime juice.
*This is an optional step.
Cook the zucchini and shrimp. Heat the olive oil in a medium-size, heavy-bottom skillet over medium heat. Add the crushed garlic and sauté, turning the garlic over, until lightly golden brown and very fragrant. Remove and discard the garlic. Add the zucchini, salt and pepper and cook, stirring frequently, until it’s crisp-tender (about 5 minutes). Remove the zucchini and place it in a medium-size bowl, and add the shrimp to the skillet. Cook the shrimp, stirring frequently, just until opaque throughout (about 3 minutes—less if you have soaked the shrimp in lime juice).
Make the avocado sauce. Slice open the avocado, remove the pit and scoop out the flesh. Place the yogurt, and then all of the remaining ingredients, in a blender and blend until smooth.
To serve, top each tostada with zucchini, shrimp, crumbled cheese, avocado sauce and cilantro.