|Spicy Mango Shrimp Tostadas with Pineapple Avocado Salsa|
Have I told you how much I LOVE Mexican Food?! Only about 5,000 times if you've known me for more than a minute or so! Now, make that 5,001.
This "Beautiful Loser" is again another GREAT griller, with lots of sweet and savory flavor combinations! I love the sprouted corn tortillas that Food for Life makes. They're sweet, flavorful and REAL! No ridiculous gums or preservatives that corn tortillas don't need!
This recipe has lots of tropical fruits, which may not be in season in your part of town. There are always LOTS of frozen varieties that are just as good. Skip the cans unless you have to...the flavor really fades, once it sits in a can for a while.
Spicy Mango Shrimp Tostadas with Pineapple Avocado Salsa
|Food For Life Sprouted Corn Tortillas|
- 5 Sprouted Corn Tortillas
- 12 oz. Shrimp (about 20)
- 1 1/2 cups Mango chunks (frozen or fresh)
- 1 1/2 tbsp. Sriracha
- 2 cloves fresh garlic, minced or pressed and divided
- 1 large Avocado, peeled, seeded and cubed
- 1/3 cup chopped red onion
- 1 large Roma Tomato, chopped
- 1 cup fresh pineapple chunks (canned if you must)
- 1/4 cup chopped fresh Cilantro, plus 1 tbsp. for garnish
- juice of 1/2 Lime
- Salt/Pepper, in sauce and salsa
- cooking spray on grill to prevent sticking and on tortillas
- Start by placing 5 wooden skewers in a pan filled with water. Soak for 10 minutes in water to prevent them from burning on the grill.
- Heat grill to high heat (about 500 degrees).
To make the salsa: Add the pineapple chunks to a large mixing bowl. Peel, seed and cube the avocado, chop the red onion, Roma tomato and 1/4 cup fresh cilantro. Add the avocado, red onion, Roma tomato and chopped cilantro to the mixing bowl. Squeeze in the lime juice and add 1 clove of the minced garlic. Season with 1/4 tsp. each salt and pepper. Mix until all ingredients are combined. Set aside until ready to serve.
- Spray the grill and the five tortillas with non-stick cooking spray. Place the tortillas directly on the grill and toast them for 2-3 minutes on each side until golden and crispy. Remove from the heat and set aside until ready to serve.
- Add the mango chunks to a small saucepan and heat on high heat on the side burner of the grill. Add the Sriracha, the remaining clove of garlic and the remaining 1/4 tsp. each of salt and pepper. Mash the ingredients together with a fork or potato masher until the mixture is a thick, slightly chunky sauce, about 5 minutes. Remove from the heat, separate about 1/2 cup of the sauce for garnish and set aside.
- Skewer 4 shrimp onto each of the wooden skewers, making the tails face in opposite directions with each of the shrimp. You will have a total of 5 skewers, each with 4 shrimp.
- Evenly spoon or brush the spicy mango sauce onto both sides of each of the shrimp skewers. Use all of the sauce, except for the 1/2 cup you reserved earlier.
- Spray the grill again with non-stick cooking spray and place the shrimp skewers on the grill. Cook on high heat for about 2-3 minutes on each side, until the shrimp is just cooked through. Remove from the heat and set aside.
- To build the tostadas: Place a corn tortilla in the center of a small salad plate. Spoon 1/5 of the Pineapple Avocado Salsa into the center of each of the tortillas. Place a skewer of shrimp on top of the salsa. Brush or spoon the reserved Spicy Mango sauce onto the shrimp. Garnish with the remaining chopped cilantro and serve immediately. Makes 5 tostadas.