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 harrisa
  • 1 lb cooked seafood (I used a combination of lump crab and shrimp-meat this time)
  • 1 avocado, diced
  • 2 tomatoes, diced
  • 3 spring onions, diced
  • 2 Tbs chopped cilantro
  • 1 lime
  • 1 lemon (1/2 of lemon sliced and ready for dinner squeezing)
  • 8 tostada shells
  • Chopped lettuce for serving
  • 1/2 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 medium bowl, combine avocado, tomatoes, spring onions and cilantro. Add salt and pepper to taste. Mix and set aside.
Place crab and shrimp into a medium serving bowl and squeeze the juice of 1/2 lime and 1/2 lemon over top. Mix and set aside. 
Heat tostadas in oven for 3-5 minutes

I put everything on the table and let the family assemble their own. 

On the side: heated refried beans 
In my glass: 2014 Bonny Doon Vin Gris de Cigare
Out of my speakers: Nina Simone, "Forbidden Fruit"

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