Seafood tostadas are a specialty in coastal Mexico, particularly in Ensenada, Danny Trejo writes in his cookbook “Trejo’s Cantina.” Crunchy tostada shells are spread with smashed avocado and topped with lightly cooked, chopped shrimp and then drizzled with lime crema.
Make the crema: In a medium bowl, combine sour cream, adobo sauce, lime juice and salt. Stir until thoroughly combined.Make the avocado mash: Scoop the avocado flesh into a medium bowl. Add the lime juice and salt, and mash with a fork until smooth enough to spread it on a tostada.Make the shrimp: In a large skillet over medium heat, melt the butter. Add the shrimp in a single layer and cook until pink and opaque on one side, about 3 minutes.
Turn the shrimp over and cook the other side until pink and opaque throughout, about 4 minutes more. Transfer the shrimp to a cutting board. When cool enough to handle, cut into 1/2-inch pieces.Assemble the tostadas: Spread about 2 tablespoons avocado mash on each tostada all the way to the edge. Top with about 1/4 cup chopped shrimp. Drizzle a scant 2 tablespoons of the chipotle crema over the shrimp, top with pickled onions, if using.
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