Search
Rated 4.3 stars by 3 users
4
20 minutes
20 minutes
For the Shrimp
1 tbsp Old Bay Seasoning
1 tbsp fish seasoning (Chef Merito or your favorite)
1 tsp paprika
1 tsp black pepper
1 tsp garlic powder
Juice of 1 lemon
1 tbsp oil
For the Guacamole
¼ cup finely chopped red onion
1 Roma tomato, diced
¼ cup chopped cilantro
Juice of 1 lemon
Salt, to taste
1 tsp Knorr Chicken Bouillon
½ tsp black pepper
For the Creamy Guajillo-Arbol Sauce
2–3 dried chiles de árbol (adjust to taste)
1 tbsp oil
½ cup sour cream
¼ cup mayonnaise
Juice of 1 lemon
2 garlic cloves
½ tsp black pepper
½ tsp fish seasoning
For the Tostadas
Oil, for frying
In a large bowl, combine the shrimp with the Old Bay Seasoning, fish seasoning, paprika, black pepper, garlic powder, lemon juice, and oil. Toss until evenly coated.
Increase the griddle to medium heat. Cook the shrimp for 2–3 minutes per side, or until pink, lightly charred, and cooked through. Remove from the griddle.
In a separate bowl, mash the avocados until mostly smooth. Stir in the red onion, tomato, cilantro, lemon juice, salt, Knorr Chicken Bouillon, and black pepper. Mix well and set aside.
Add the oil to the griddle and toast the guajillo and árbol chiles for 1–2 minutes, turning once, until fragrant. Be careful not to burn them.
Transfer the toasted chiles to a blender. Add the sour cream, mayonnaise, lemon juice, garlic, black pepper, and fish seasoning. Blend until smooth and creamy, adding a splash of water if needed to reach your desired consistency.
Spread a generous layer of guacamole over each tostada. Top with the cooked shrimp and drizzle with the creamy guajillo-arbol sauce.
Finish with an extra squeeze of fresh lemon juice and serve immediately.
placeholder
