Thursday, August 8, 2013

Shrimp Tostadas

I saw an idea on Pinterest to make cookie shells for ice cream using the back of a cupcake pan. I thought I would give it a try for a savory dish, using corn tortillas and turning them into baked taco / tostada shells. It worked out great, though a little messy to eat.


4 corn tortillas
1 dozen large shrimp
1/2 bell pepper, sliced in strips
Lettuce, avocado salsa and sour cream (or greek yogurt!) for topping


Preheat oven to 400 degrees.

Position the tortillas on the back of the greased cupcake pan and place in preheated oven. Bake 10 minutes or until crisp and golden brown.

While the tortillas are baking, cook the bell peppers in a heated pan with a little olive oil for a few minutes until they start to soften. Add the shrimp and cook until pink.

Once the tortillas are done, fill them with the lettuce, avocado, shrimp, peppers, salsa and sour cream. These would be so fun to fill with other taco fixings- such a versatile dish!

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