Shrimp and Octopus Tostada  < Return to SBCH Recipes

 

Ingredients Amount

6 inch corn tortillas

2

Canola oil

1/4 tsp

Shelled, deveined 21/25 shrimp, steamed, chilled

2 oz

Octopus, cleaned, julienned, steamed, chilled

2 oz

Diced tomatoes

2 Tbs

Diced red onion

2 Tbs

Chopped cilantro

2 Tbs

Shredded iceberg lettuce

1 cup

Diced fresh jalapenos

2 Tbs

Lime wedge

2 each

Cholula hot sauce

2 oz

Olive Oil

1/2 tsp

Avocado salsa * see recipe below

2 oz

 

  Fry each tortilla flat and until golden crisp.
  Steam octopus approximately 45 minutes to fork-tender. Steam shrimp separately for 2-3 minutes until opaque. Cool down to between 25-40 F
  Arrange each tostada with avocado salsa and top with shredded lettuce, chopped cilantro, lime wedge, sliced octopus and shrimp.
  Whisk together hot sauce and oil to make Choloula vinaigrette. Finish with drizzle of viniagrette.


Nutritional Information

Serving Size: 2 Tostadas

Calcium

Calories

Carbohydrates

Cholesterol

Fat

 166 mg

 335 kcal

 33.2 gm

 149 mg

 8.8 gm

% Cal / Fat

Fiber

Protein

Sodium

 

  23.4%

 5.6 gm

 31.5 gm

 911 mg

 

 


Avocado Salsa

Ingredients Amount

Avocados - peeled, pitted and diced

4

Corn kernels, thawed

16 oz pkg

Sliced ripe olives, drained

5 oz

Small onion, chopped

1

Red bell pepper, chopped

1

Minced garlic

5 cloves

Olive oil

1/3 cup

Cilantro

2 tbsp

Lemon juice

1/4 cup

Cider vinegar

3 tbsp

Dried oregano

1 tsp

Salt

1/2 tsp

Ground black pepper

1/2 tsp

  • Mix all ingredients except avocados in large bowl and chill. Add avocados just before serving

Nutritional Information

Serving Size: 2 Tablespoons

Calories

Carbohydrates

Cholesterol

Fat

 81 kcal

 6.1 gm

 0 mg

 6.5 gm

Fiber

Protein

Sodium

 

 2.3 gm

 1.1 gm

 73 mg