Description
Enjoy light, tropical flavors with Roasted Shrimp Tostadas topped with Mango Coconut Salsa, perfect for a quick meal or gathering. This recipe offers a delightful combination of sweet, spicy, and tangy notes.
Ingredients
- 4 Corn Tortillas
- 1 spray Olive Oil Cooking Spray
- Salt to taste
- 1 cup Mango
- 1/2 cup Toasted Shredded Coconut
- 1/4 cup Red Onion
- 1 Jalapeno
- 1/4 cup Cilantro
- 2 tablespoons Lime Juice
- 1 pound Shrimp
- 1 teaspoon Cumin
- 1 teaspoon Garlic Powder
- 1 teaspoon Chili Powder
- Salt to taste
- 1 medium Avocado
Instructions
- Preheat your oven to 375°F. Spray the corn tortillas with olive oil cooking spray and place them on a baking sheet. Bake for 15 minutes, flipping halfway, until they’re crispy and lightly browned. Sprinkle a little salt on top for added flavor.
- Once the shells are crisp, increase the oven temperature to 400°F. Lightly spray a baking tray and arrange the shrimp on it. Season the shrimp with olive oil, cumin, garlic powder, chili powder, and salt. Roast for 8-10 minutes until the shrimp are opaque and tender to the touch.
- In a mixing bowl, combine diced mango, toasted shredded coconut, red onion, jalapeno, cilantro, lime juice, and a pinch of salt. Gently mix everything together.
- In a small bowl, mash the avocado with lime juice and a sprinkle of salt until smooth. Spread the avocado mixture on your crispy tostada shells, then layer on the roasted shrimp and finish with a generous scoop of mango salsa on top.
- Serve with additional lime wedges for an extra zing.
Notes
- For best results, assemble Roasted Shrimp Tostadas just before serving to keep them crisp and fresh.
- Watch closely while toasting coconut; burning can happen quickly.
- Avoid overcooking the shrimp. They should be opaque and slightly firm.
- Adjust the heat level by removing seeds from jalapenos or substitute with sweet bell peppers for a milder salsa.
- Using ripe mangoes adds sweetness and depth to the Mango Coconut Salsa.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 150 mg
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