Tostadas de camarones con salsa de cebolla y chile are a delightful Mexican dish featuring crispy corn tortillas topped with succulent shrimp and a zesty onion and chili salsa. This dish is not only vibrant and colorful but also bursting with flavor, making it a perfect appetizer or light meal.
Ingredients:
For the Tostadas:
- 12 corn tortillas
- Vegetable oil (for frying)
For the Shrimp:
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon lime juice
For the Salsa:
- 1 medium onion, finely chopped
- 2-3 fresh chiles (like serrano or jalapeño), finely chopped (adjust to taste)
- 2 medium tomatoes, diced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt to taste
Instructions:
- Prepare the Shrimp:
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add the shrimp, seasoning with salt, pepper, and lime juice. Cook until the shrimp turn pink and opaque, about 3-4 minutes. Remove from heat and set aside.
- Make the Salsa:
- In a bowl, combine chopped onion, chiles, diced tomatoes, cilantro, lime juice, and salt. Mix well and adjust seasoning if needed. Let the salsa sit for a few minutes to allow the flavors to meld.
- Fry the Tortillas:
- In a deep skillet or frying pan, heat vegetable oil over medium-high heat. Fry the corn tortillas one at a time until they are crispy and golden brown, about 1-2 minutes per side. Drain on paper towels.
- Assemble the Tostadas:
- Top each crispy tortilla with a generous portion of cooked shrimp, followed by a spoonful of onion and chili salsa.
- Serve:
- Serve immediately, garnished with extra cilantro and lime wedges if desired. Enjoy your delicious tostadas de camarones!
This recipe captures the essence of traditional Mexican flavors and is sure to be a hit at any table!
4o mini
