Ingredients
Equipment
Method
Instructions
- Mash ripe avocados in a medium bowl until creamy. Stir in chopped cilantro, diced jalapeño, red onion, lime juice, garlic powder, and season with black pepper and salt. Refrigerate the guacamole while preparing the tostadas.
- Blend crema or sour cream with chopped chipotle peppers and a splash of lime juice in a small bowl until smooth. Set aside.
- Let the ribeye steak rest for about 15 minutes. Preheat grill to medium-high heat. Season steak with salt and black pepper, cook for 10-12 minutes, flipping every 2 minutes until it reaches 127°F. Let it rest for 5-10 minutes, then slice thinly.
- Coat shrimp in olive oil and Cajun seasoning, skewer them, and grill for 1-2 minutes per side until pink and opaque.
- Spread guacamole on tostada shells, top with grilled steak slices and shrimp. Drizzle chipotle cream over the top and garnish with cilantro. Serve immediately.
Nutrition
Notes
Allow ribeye to rest after grilling for best texture. Grill shrimp just until opaque. Use ripe avocados for guacamole.