Ingredients
Scale
- 16 oz Ribeye steak
- 12 oz Colossal shrimp
- 1 package of Tostadas
- 1 tbsp steak seasoning
- ½ tbsp Cajun seasoning
Guacamole
- 4 ripe avocados
- 1 bunch cilantro
- 1 diced Jalapeño
- ¼ cup finely diced red onion
- Juice from ½ lime
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Assemble guacamole by combining all ingredients in a bowl and mixing up. Refrigerate until serving.
- Make Chipotle cream by mixing in a blender: ½ cup crema, 2 Chipotle peppers, 2 tbsp adobo sauce, juice from 1 lime.
- Season the steak with your favorite seasoning on both sides.
- Grill the steak over direct heat flipping every 2 minutes until it reaches an internal temperature of 127° F.
- Season the shrimp with olive oil and Cajun season.
- Place the shrimp on a skewer then grill for 2-3 minutes each side. Remove once the shrimp reach an internal temperature of 145° F.
- Slice the steak against the grain then cut into bite size pieces. Assemble the tostada with a layer of guacamole then add shrimp, steak and Chipotle cream sauce on top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
