Ingredients

The following ingredients have 4 Servings
  • 4 small corn tortillas
  • 1/2 cup vegetable oil
  • 3 ripe avocados
  • 3 tablespoons chopped chives
  • 1 lime (juiced)
  • 1 cup refried beans
  • 2 ears of corn (grilled and kernels removed)
  • 1/2 pound medium sized shrimp (peeled and de-veined)
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1/2 cup pico de gallo
  • Kosher salt and freshly cracked black pepper to taste

Instruction

  • In a skillet, heat the oil over medium high heat until almost smoking. Add the tortillas into the oil, one at a time, and fry on each side for about 2 minutes until golden brown and crispy. Remove with tongs and set aside to dry on a paper towel. Repeat process with other corn tortillas.
  • In a small bowl, place the avocado and chives and lime juice. Mash with a fork, season with salt and pepper and set aside.
  • Toss the shrimp with the cayenne and garlic powder as well as salt and pepper. Sauté in a medium skillet with 2 tablespoons of oil for 2-3 minutes on each side until pink and cooked.
  • Spread the 1/4 cup of refried beans on top of each tortilla.
  • Sprinkle on the charred corn
  • Spread a layer of the mashed avocado chive mixture on top.
  • Top the mashed avocado with the pico
  • Finish with a few shrimp.
  • Season with salt and pepper if needed.