Shrimp Tostadas with Lime Crema

 

3/4 cup sour cream

1 medium lime, zested and juiced

1/2 tsp. honey

1/2 tsp. kosher salt

2 Tbsp. olive oil, plus 1 Tbsp. for shrimp

4 to 8 corn tortillas

1 pound large shrimp, peeled and deveined

1/2 tsp. paprika

1/4 tsp. cumin

Pinch cayenne

1 large avocado, cubed

Chopped fresh cilantro

Salt and black pepper to taste

 

In a small bowl, whisk together the sour cream, lime zest, lime juice, honey, and salt. Set aside. Line a plate with paper towels. In a small frying pan, heat 2 Tbsp. of oil. When shimmering hot, fry the corn tortillas, one at a time, until crispy, golden, and puffed, about two minutes per side. Drain on paper towels. Heat the remaining 1 Tbsp. of oil in a large non-stick frying pan over medium-high heat. Meanwhile, sprinkle the shrimp with paprika, cumin, cayenne, salt, and black pepper. Add the seasoned shrimp to the hot pan and sauté until the shrimp have coiled and turned from gray to pink, about 4 minutes. Remove from the heat. To serve, place a tortilla on a plate, slather with lime crema, top with shrimp and avocado, and sprinkle with chopped cilantro. Serve with corn and bean salad and additional lime crema on the side. Dig in.