Ingredients
Equipment
Nutrition
Method
Preheat the oven to 450° F.
- On a baking sheet, toss the shrimp, chunked pineapple, and sliced poblano peppers with olive oil, chili powder, all-spice, ginger, thyme, cinnamon, cayenne, and a pinch of salt and pepper. Arrange in a single layer. Add the large garlic cloves (for the garlic sauce) and the poblano (for the salsa). Roast for 6-8 minutes or until the shrimp is cooked. During the last minute, switch the oven to high broil and broil until lightly charred. Set the shrimp aside.1 1/2 pounds large raw Shrimp, 1 cup fresh Pineapple Chunks, 2 Poblano Peppers, 2 tablespoons extra virgin Olive Oil, 2 teaspoons Chipotle Chili powder, 1 teaspoon Allspice, 1/2 teaspoon ground Ginger, 1/2 teaspoon dried Thyme, 1/4 teaspoon Cinnamon, 1/4 teaspoon Cayenne Pepper, Kosher Salt and Black Pepper
- To make the sauce. Squeeze the garlic cloves out of their skin, add to a blender with the yogurt and lime juice, or whisk the ingredients and blend until smooth. Add the cilantro, green onions, and a pinch of salt. Pulse or stir to combine.2 large cloves roasted Garlic, 1/2 cup plain Greek Yogurt or sour cream, 2-3 tablespoons fresh Lime juice, 1/4 cup chopped Green Onions, 1/2 cup fresh Cilantro or Parsley
- Add the shredded lettuce to a medium bowl and toss with 1/3 cup garlic sauce.2 cups Iceberg Lettuce
- To make the salsa, stem and deseed the habanero and poblano peppers, chop small, and add to a bowl with the pineapple, red onion, cilantro, orange juice, lime juice, and a pinch of salt, stir until combined.1 cup Pineapple, 1 Habanero Pepper, 1 Poblano Pepper, 1 small Red Onion, ½ cup fresh Cilantro or Parsley, juice from half an Orange, juice of 1 Lime
- Halve the avocados and use a spoon to scoop the flesh into a small bowl. Add the lime juice and salt. Use a fork to mash the mixture coarsely. Season with more salt if necessary.2-3 Avocados, juice of 1 Lime, 1 pinch Kosher Salt
- Arrange the corn tortillas on a shallow baking pan, brush, or spray lightly with olive oil, then warm under a low broiler for 2-3 minutes on each side until lightly charred and crisp.4-6 Corn Tortillas
- To assemble, spread a layer of smashed avocado over each tostada. Add some shredded lettuce mixture and a layer of roasted shrimp, pineapple, and poblanos. Finish with the fresh pineapple habanero-poblano salsa and a generous roasted cilantro garlic sauce dollop on top to present to your hungry eaters.
- Serve with more salsa, lime wedges, and sauce. Enjoy!
Personal Notes
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