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Thai Shrimp Tostadas

Aida Mollenkamp
  • 20 minutes
  • Serves 6 to 8

INGREDIENTS

30

peeled and deveined shrimp

2

Avocado, medium firm ripe

1/2 cup

Cilantro leaves plus more, fresh

2

Garlic cloves, medium

2

Persian cucumbers thinly sliced into half moon shapes, medium

1/2

Serrano or thai chile, medium

1

Shallot, medium

1 pint

Sweet 100 tomatoes

1 tbsp

Fish sauce

1/4 cup

Lime juice, freshly squeezed

3 tsp

Brown sugar, packed light

3/4 tsp

Cayenne pepper, ground

1

Kosher salt

6 tbsp

Canola

1/4 cup

Almonds or cashews, roasted salted

8

(5-inch) corn tortillas