In the heart of New Mexico, where the aroma of roasting green chiles fills the air, inspiration struck for a vibrant dish that celebrates the essence of Southwestern cuisine. My journey led me to create these delectable Shrimp Tostadas with Green Chile Smashed Avocado—a fusion of flavors that pays homage to the rich culinary heritage of Hatch green chiles. Join me as we embark on a flavor-filled adventure, exploring the versatility of Hatch green chiles in every bite. From the zesty kick of quick-pickled red onions to the succulent sweetness of pan-fried shrimp, these tostadas are a testament to the unparalleled flavor profile of Hatch green chiles. Whether enjoyed as a light meal or shared with loved ones as an appetizer, let this recipe be your gateway to the vibrant world of Hatch green chile recipes.
Savor the Southwest: Hatch Green Chile Shrimp Tostadas Recipe
Hatch Green Chile Shrimp Tostadas: A Southwestern Flavor Fiesta!
Chef Cody
4
15 minutes
10 minutes
Appetizers
Indulge in the vibrant flavors of the Southwest with these Chopped Chile Co. Hatch Green Chile Shrimp Tostadas. Succulent shrimp, zesty smashed avocado, and tangy quick-pickled onions come together on crispy tostadas for a taste sensation that's sure to delight your friends and family!
Ingredients
- 8 regular or 12 mini tostadas
- ½ cup fresh cilantro, roughly chopped
- ½ cup red onion, thinly sliced
- 1 Tablespoon white wine vinegar
- 1 Tablespoon fresh lime juice
- 1 teaspoon honey
- pinch of salt
- 1 large avocado
- 2 Tablespoons Chopped Chile Co. Green Hatch Chiles
- 2 teaspoons fresh lime juice
- Salt and pepper to taste
- 1 pound medium raw shrimp, peeled and deveined
- 2 Tablespoons extra-virgin olive oil
- 1 Tablespoon fresh lime juice
- 1-2 teaspoons red pepper flakes
- Salt and pepper to taste
Directions
Make quick-pickled onions. Combine thin-sliced onions, vinegar, 1 Tablespoon lime juice, honey, and a pinch of salt in a small bowl. Stir to cover all onions in the liquid and set aside.
Make smashed avocado. Peel and remove pit from avocado and lightly smash with a fork. Add about 2 teaspoon lime juice, a pinch of salt, and 1 Tablespoon Chopped Chile Co. Green Hatch Chiles and lightly smash until just combined. Set aside.
In a medium bowl, combine olive oil, 1 Tablespoon lime juice, red pepper flakes, and salt and pepper to taste. Toss shrimp in mixture until all shrimp are well-coated.
Heat a large skillet over medium-high heat. Add the shrimp and all of the olive oil mixture to the pan and cook shrimp until pink and opaque on one side, about 3 minutes. Turn the shrimp with tongs and cook the other side 3-4 minutes, or until shrimp are fully cooked. Remove from pan and let cool slightly before chopping into bite-sized pieces, if necessary.
Assemble the tostadas. Spread each tostada with about 2 Tablespoons of smashed avocado. Top each tostada with shrimp, cilantro, and a few strips of quick-pickled onions.