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Spring Tostadas

In years past, the season change from winter to spring has brought about a bumpy dinner routine transition for me. Committed to my winter set of recipes, I've been known to serve heavy soups on days far too bright and balmy for the meal.

This year, I'm welcoming spring with gusto thanks to my super simple seafood tostada recipe. What's more, I can get this dinner on the table in 30 minutes.

Seafood Tostadas with Spicy Cream

1 cup Greek yogurt (or sour cream)1/2 cup Vegenaise (or regular ole' mayo)2 Tbs prepared red harrisa1 lb cooked seafood (I used a combination of lump crab and shrimp-meat this time)1 avocado, diced2 tomatoes, diced3 spring onions, diced2 Tbs chopped cilantro1 lime1 lemon (1/2 of lemon sliced and ready for dinner squeezing)8 tostada shellsChopped lettuce for serving1/2 cup shredded cojita cheese for serving
Heat oven to 375F
Prepare spicy cream by combining yogurt, Vegenaise, harissa, and the juice of 1/2 lime (for non-spicy version, omit harissa)
In a med…

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