Cook what you grow
Chile-Lime Fruit and Shrimp Tostadas
The Mexican fruit-cart plate of cold cubed fruit with lime, salt and chile, piled onto crisp corn tostadas with grilled shrimp and avocado.
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Ingredients
serves 4From the garden
- 4 cups ripe tropical fruit (mango, pineapple, papaya, guava and whatever else ripened this week), peeled and cut into half-inch cubes
- 1 hot green chiles, seeded and finely chopped
- ½ small red onion, finely diced
- ½ cup fresh cilantro, chopped
From the pantry
- 1 lb large shrimp, peeled and deveined
- 8 corn tortillas
- 1 avocado, mashed rough with a pinch of salt
- 3 limes
- 1½ tsp chili powder · ancho, or a chile-lime salt blend if there is one in the cupboard
- 2 tbsp neutral oil · divided between the shrimp and the tortillas
- salt · to taste
- black pepper