California-Style Shrimp Tostadas
with guacamole crema
Prep & Cook Time: 20-30 min.
Cook Within: 3 days
Difficulty Level: Intermediate
Spice Level: Not Spicy
Contains: Shellfish (Shrimp), Milk, Wheat
Crispy shrimp tostadas with creamy guacamole? Yes, please! They're so good we made sure you had enough for seconds.
In Your Box (serves 2)
- 5 oz. Corn Kernels
- 4 oz. Grape Tomatoes
- 1 Lime
- 2 oz. Classic Guacamole
- ⅘ oz. Bacon Bits
- 1 tsp. Taco Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
Nutrition (per serving) 4qYKZz3M
You Will Need
- Olive Oil
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 2 Mixing Bowls
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
Customize It Instructions
If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches, if necessary.
If using diced chicken breasts, follow same instructions as shrimp in Step 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
If using steak strips, pat dry, coarsely chop, then separate pieces. Follow same instructions as shrimp in Step 4, stirring occasionally until steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
Bake the Tortillas
Poke tortillas with a fork all over, 10 times each. 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.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.While tortillas bake, continue recipe.
Crisp the Bacon
Line a plate with a paper towel.Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add bacon to hot pan and cook until crisp, 2-3 minutes.Remove from burner. Transfer bacon to towel-lined plate. Reserve pan; no need to wipe clean.While bacon crisps, continue recipe.
Prepare the Ingredients
Halve tomatoes.Halve lime. Cut one half into wedges and juice the other half.In a mixing bowl, combine half the sour cream (reserve remaining for lime crema) and guacamole.In another mixing bowl, combine remaining sour cream, 1 Tbsp. lime juice, and a pinch of pepper.
Cook Shrimp and Finish Dish
Pat shrimp dry.Return pan used to crisp bacon to medium-high heat. Add shrimp, corn, and taco seasoning to hot pan. Cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner.Plate dish as pictured on front of card, topping tostadas with guacamole crema, shrimp mixture, tomatoes, lime crema, bacon, and cheese. Squeeze lime wedges over to taste. Bon appétit!
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