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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Coarsely chop pickles.
Halve and peel onion. Cut halves into ¼" dice.
Stem, seed, remove ribs, and cut red bell pepper into ½" dice.
In a mixing bowl, combine guacamole and sour cream. Set aside.
Pat shrimp dry and, on a clean cutting board, halve lengthwise. Season all over with blackening seasoning.
[BETA: combined guacamole and sour cream instead of remoulade]
Bake the Tostadas
Tostadas are a delicious, but messy treat. For this recipe, they can easily be converted to tacos. Simply warm tortillas in oven for 1-2 minutes after completing steps.
Poke tortillas with a fork all over, 10 times for each tortilla.
Place tortillas on prepared baking sheet. Drizzle with 1 tsp. olive oil and massage oil into tortillas. Bake in hot oven until browned and crispy, 5-7 minutes.
While tortillas bake, make topping.
Start the Topping
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add onion to hot pan and stir occasionally until beginning to soften, 1-2 minutes.
Add red bell pepper and a pinch of salt and pepper. Stir occasionally until lightly charred and tender, 3-5 minutes.
Finish the Topping
Working in batches if necessary, add shrimp and a pinch of pepper to hot pan.
Stir occasionally until shrimp reaches a minimum internal temperature of 145 degrees, 3-5 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping tortillas with creamy guacamole and shrimp mixture, and garnishing with cheese and crispy onions. Bon appétit!
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