YOUR SOLIN GENERATED RECIPE
Zesty Shrimp and Crab Tostadas
Sautéed shrimp and tender lump crab meat piled onto crisp corn tortillas with a zesty lime crema and creamy avocado for a refreshing, protein-packed crunch.
INGREDIENTS
4 oz Shrimp
4 oz Lump crab meat
2 small Corn tortillas
1 tsp Olive oil
0.13 whole Avocado
2 tbsp Plain Greek yogurt
1 tsp Lime juice
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
1 tbsp Fresh cilantro
1 medium Radish
0.5 medium Jalapeño
PREPARATION
Preheat your oven to 400°F and place the corn tortillas directly on the rack for 5-7 minutes until they are golden and crispy.
Pat the shrimp dry with a paper towel and season evenly with sea salt, black pepper, and garlic powder.
Heat the olive oil in a large skillet over medium-high heat and sauté the shrimp for 2-3 minutes per side until pink and opaque.
In a small mixing bowl, whisk together the Greek yogurt and lime juice with a pinch of salt to create a smooth lime crema.
Lower the heat on the skillet and gently fold in the lump crab meat with the shrimp for 1 minute just to warm it through without breaking up the lumps.
Mash the avocado in a small bowl and spread an even layer onto each of the crispy tostada shells.
Divide the warm shrimp and crab mixture between the two tostadas, piling it high on top of the avocado.
Garnish the tostadas with thinly sliced radishes, minced jalapeño, and fresh cilantro, then finish with a drizzle of the lime crema.