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Get a Corona and get cooking. These are spicy, crunchy and awesomely Mexican.
For the Spicy Shrimp Tostadas:
In a small bowl combine shrimp, paprika, cumin, chili powder and salt and pepper. Set aside.
In a medium skillet over medium-high heat add 1/2 tablespoon of olive oil and pan fry each tortilla, adding another 1/2 tablespoon of oil with each tostada. You just want to crisp them up on each side. Set tortillas aside when you’ve fried them all. Then saute shrimp in the same skillet with the remaining olive oil and the lime juice until they just turn pink on each side, about 3 minutes total. Set shrimp aside when done.
To assemble tostadas start with a tortilla. Layer arugula on bottom, cabbage next, then shrimp and top with scallion, cilantro and avocado sauce.
For the Jalapeno Avocado Sauce:
Combine all ingredients in a food processor and process until smooth.
This salmon dish is perfect lighter fare for hotter days. I like to serve it with salad greens and charred pita bread to spoon the extra tzatziki on top of. This whole meal comes together before you know it.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!