Chicken + Shrimp + Guacamole = Infinite Recipe Possibilities

by Chris on February 1, 2010

il regno del possibile/realm of possibility

I am a fan of Cuisine at Home. I don’t have a subscription, but I always read them when I visit my moms. This past trip, I borrowed two issues from years back. I need to tell her, then mail them back. Whoops! Heeee. Two of the many recipes I dog-eared, were the Chipotle Chicken Tostadas and the Avocado Pineapple Salad with Peppered Shrimp. Knowing there is a strong possibility I have to go a Superbowl Party, I thought these would have great possibilities. So, I tested them out….with a twist or two. First, I made the Chipotle Chicken Tostadas as written. Then, I took part of the guacamole layer, minus the sour cream and made my own lil’ version of the Avocado Pineapple Salad with Peppered Shrimp and call the Guacamole Peppered Shrimp Tostadas.

These turned out to be awesome finger food, appetizer, whatever you choose to call them, for any gathering. I don’t know if I can contain my excitement! So fun! The Chipotle Chicken Tostadas have a very prevalent “BBQ” taste, with which (admittedly) I am not a fan. But, regardless of my subjective palate, the Tostadas were very tasty and will be enjoyed for anyone who loves BBQ. The flavors are a great combo of sweet and spicy.

My preference went with the Guacamole Peppered Shrimp Tostadas. So fresh!

Regardless of your tastes, I highly recommend these lil’ guys for your next gathering. They are sure to a hit…and disappear quickly! And, don’t let me forget to mention that these are perfect for Kitchen of Love! Avocado…the tostadas can be fed to your significant other, must I continue? And so, these will be one of my contributions to the event. Click on the picture for more information!

Chipotle Chicken Tostadas
a Cuisine at Home recipe
makes 24 tostadas

3 flour tortillas (8″)
1 avocado, peeled and pitted
¼ cup sour cream (I used 0% fat Greek yogurt)
¼ cup tomato, seeded, chopped
1 Tbsp. fresh lime juice
2 garlic cloves, minced
2 Tbsp. chopped fresh cilantro
¾ cup ketchup
3 Tbsp. brown sugar
2 Tbsp. chipotles in Adobo sauce, chopped
2 Tbsp. soy sauce (I used Braggs Amino Acids)
2 Tbsp. apple cider vinegar
1 Tbsp. chili powder
2 cups cooked chicken, shredded
Sour cream, cilantro, lime zest

Preheat oven to 450°F. Coat both sides of tortillas with nonstick spray. Stack and cut into 8 wedges (24 total); push into cups (standard muffin pan). Bake 6-8 minutes, or until golden. (C@H note: Since oven temperatures vary, be sure to bake the tostada chips until they’re very crisp. Otherwise, they’ll be too chewy.)

Mash avocado, sour cream, tomato, lime juice, garlic and cilantro together, salt to taste. Set aside.

Simmer ketchup, sugar, chipotles, soy sauce, vinegar, chili powder and chicken in a saucepan over medium-low heat for 8 minutes, or until sauce is syrupy. Top each tostada with 1 Tbsp. avocado mixture, then 2 Tbsp. chicken mixture. Garnish each tostada with sour cream, cilantro, and zest.

Guacamole Peppered Shrimp Tostadas
Inspired by Cuisine at Home

3 flour tortillas (8″)
1 avocado, peeled and pitted¼ cup tomato, seeded, chopped1 Tbsp. fresh lime juice2 garlic cloves, minced2 Tbsp. chopped fresh cilantro

24 shrimp, peeled, deveined, tail left on
1 tsp. freshly ground pepper
1 tsp. paprika
½ tsp. salt
¼ tsp. cayenne
1 Tbsp. olive oil
Juice of 1 lime

Preheat oven to 450°F. Coat both sides of tortillas with nonstick spray. Stack and cut into 8 wedges (24 total); push into cups (standard muffin pan). Bake 6-8 minutes, or until golden. (C@H note: Since oven temperatures vary, be sure to bake the tostada chips until they’re very crisp. Otherwise, they’ll be too chewy.)

Mash avocado, tomato, lime juice, garlic and cilantro together, salt to taste. Set aside.


Toss the shrimp with the seasonings; set aside. Heat oil in a pan over medium to medium-high heat. Once the oil is hot, add shrimp and cook about 1 ½ to 2 minutes per side of shrimp. When the shrimp has been flipped to side 2 for cooking, squeeze the juice of 1 whole lime over the shrimp and finish cooking.

Top each tostada with 1 Tbsp. avocado mixture and a shrimp. Garnish each tostada with cilantro, and zest.

Don’ts sauteeing of shrimp:

1. Do not overcook or the shrimp will become rubbery!
2. Do not over load the pan with shrimp. Too many shrimp in a pan will turn into a steam bath for the shrimp

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{ 3 comments… read them below or add one }

Barbara Bakes February 1, 2010 at 4:25 AM

These do look fresh and tasty! What a great presentation too!

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S.S-O February 1, 2010 at 10:10 PM

k…I'm goingto have to "steal" this last recipe…2 ofmy absolute favorite things, shrimp and avocado! This looks REALLY good!! :-)

Reply

LetMeEatCake Eat With Me! February 3, 2010 at 4:12 PM

These look like the perfect party treat! So cute so tasty I need to throw a party just to make these!

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