CALIFORNIA AVOCADO SHRIMP TOSTADAS

Recipe Provided By Recipe created by chefs Mary Sue Milliken and Susan Feniger for the California Avocado Commission.

Shopping List

  • 0.750¾ cup beer
  • 3.0003 bay leaves
  • 0.500½ tsp. celery seeds
  • 0.500½ tsp. cayenne
  • 0.500½ tsp. salt
  • 0.500½ lb. domestic, wild-caught jumbo shrimp, peeled and cleaned
  • 2.0002 ripe, fresh California Avocados, seeded, peeled and cut into 1/2-inch dice
  • 1.0001 Roma tomato, finely diced
  • 0.250¼ cup finely diced red onion
  • 1.0001 small carrot, peeled and finely diced
  • 1.0001 jalapeƱo, stem and seeds removed, finely diced
  • 0.500½ bunch cilantro, finely chopped
  • 1.5001 ½ limes, juiced
  • 3.0003 Tbsp. extra virgin olive oil
  • 0.000 Salt, to taste
  • 0.000 Ground black pepper, to taste
  • 0.000 Canola oil, for frying
  • 4.0004 (6-inch) corn tortillas
  • 4.0004 romaine lettuce leaves, finely julienned