Creamy Chipotle Shrimp Tostadas

Here's a killer combination: smoky chipotle with crisp, clean shrimp.

  • Serves
    15 PEOPLE
  • prep
    10 MIN
    0 MIN
  • Skill

Ingredients List

  • 1 large, red tomato
  • 2 canned chipotle chiles en adobo, plus 2 tablespoons of the canning sauce
  • 1 medium red onion, chopped into small dice
  • 1 green onion, root end removed, then chopped finely
  • 1 pound cooked, peeled, small shrimp
  • 1 teaspoon chopped fresh thyme
  • 2-3 tablespoons (loosely packed) chopped fresh cilantro
  • 3/4 cup Mexican crema, sour cream, crème fraiche, or Greek-style yogurt
  • About 50 thick, home-style tortilla chips or Guerrero-style chalupitas (or 20 to 25 4-inch crisp tostadas)
  • 1/2 cup crumbled Mexican queso fresco or other fresh cheese such as feta or goat cheese


  1. Cut out the core of the tomato (where it attached to the plant), then cut in half widthwise. Squeeze each half gently to remove the seeds and discard. Cut tomato into 1/4-inch dice and scoop into a bowl. Remove the chiles from the can, and then scoop the 2 tablespoons canning sauce into the bowl with the tomatoes. Slit open the chiles and scrape out the seeds. Chop chiles into small pieces and add to the bowl, along with the red onion and green onion. Add the shrimp, herbs and crème fraiche or Mexican crema. Mix gently but thoroughly, then taste and season with salt (usually about 1 generous teaspoon).
  2. Just before serving, pile a portion of the shrimp mixture onto each of the chips, chalupitas, or tostadas and arrange on a serving platter. Sprinkle with the cheese and serve right away.