Description
Quick and easy using fresh seasonal veggies and succulent shrimp. The perfect summertime meal.
Ingredients
- 3 Tablespoons Avocado Oil, Divided
- ½ teaspoons Cumin
- ½ teaspoons Smoked Paprika
- ¼ teaspoons Red Pepper Flakes
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 12 ounces, weight Extra Large Shrimp, Peeled, Deveined
- ½ cups Red Onion, Chopped
- 1 cup Fresh Corn Cut From Cob
- ½ cups Red Pepper, Chopped
- 1 cup Zucchini, Chopped
- ½ cups Salsa Verde, Homemade Or Purchased
- 8 Mini Corn Tortillas
- 1-½ cup Monterey Jack Cheese, Shredded
- Chopped Fresh Cilantro, For Garnish
Preparation
In a large bowl, mix 2 tablespoons avocado oil, cumin, smoked paprika, red pepper flakes, salt and pepper. Add shrimp and coat with mixture. Marinate for 30 minutes.
Heat a large skillet over medium-high heat and add shrimp. Cook shrimp, stirring frequently, until flesh is completely pink and opaque, about 4–5 minutes. Remove from skillet and set aside.
In the same skillet, add remaining tablespoon oil and heat over medium-high heat. Add onion, corn, red pepper, and zucchini to pan. Sauté 2 minutes until veggies are tender-crisp. Stir in salsa verde and cook 2 minutes or until liquid almost evaporates, stirring frequently.
Preheat broiler. Arrange tortillas in a single layer on a baking sheet; lightly spray both sides of tortillas with cooking spray. Broil 2–3 minutes or until lightly browned.
Divide veggie mixture equally on tortillas. Sprinkle each serving with 2 tablespoons of cheese. Top with 3 shrimp each (see note below). Sprinkle with an additional tablespoon of cheese. Broil for 2 minutes or until cheese melts. Garnish with cilantro.
Note: You may, depending on the size of shrimp, have enough to do more than three per tostada.
