Spicy Shrimp Tostadas with Mango Salsa

Ingredients

• about 450 g Shrimp
• 1 tsp Chili powder
• 1/2 tsp Cumin
• 1/2 tsp Garlic powder
• 1 large Mango
• 1/4 cup Red onion
• 1/2 small Jalapeño
• 2 tbsp Cilantro
• 2 tbsp Lime juice
• 8 Tostadas
• 1/2 cup Dairy-free Crema (cashew or coconut based)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the about 450 g Shrimp with 1 tsp Chili powder, 1/2 tsp Cumin, and 1/2 tsp Garlic powder. Toss until the shrimp are evenly coated.
2. 2Heat a 30.48 cm skillet over medium heat, which is 175°C. Add the seasoned shrimp and cook for 2-3 minutes per side, until the shrimp are pink and opaque and reach an internal temperature of 63°C. Remove the shrimp from the skillet and set aside.
3. 3Prepare the mango salsa: Dice the 1 large Mango into 1.27 cm cubes. Finely chop the 1/4 cup Red onion. Mince the 1/2 small Jalapeño (remove seeds and membranes for less heat). Chop the 2 tbsp Cilantro. In a separate medium bowl, combine the diced mango, chopped red onion, minced jalapeño, chopped cilantro, and 2 tbsp Lime juice. Stir gently to combine.
4. 4Assemble the tostadas: Lay out the 8 Tostadas on a clean surface. Spread approximately 1 tablespoon of the 1/2 cup Dairy-free Crema onto each tostada.
5. 5Top each crema-covered tostada with a portion of the spicy shrimp. Spoon a generous amount of the mango salsa over the shrimp. Serve immediately.

Substitutions

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