AuthoradminCategoryDifficultyBeginner

Feta with a little Kick!

Yields1 Serving
Total Time1 hr
 2 lbs uncooked medium shrimp (31-35), peeled, deveined and tails removed
 ¾ cup vegetable oil, divided
 2 tsp ground chipotle chili pepper
 2 dashes Salt and Pepper
 12 “street tacos” mini corn tortillas (about 5 inches)
 1 medium lime, halved
 4 medium avocados, halved, pitted and peeled
 12 oz Odyssey® Feta Cheese (2 Cups)
 Fresh cilantro
 Sliced radishes
 Lime Wedges
1

Combine the shrimp, 1/4 cup vegetable oil and chipotle chili pepper in a large bowl. Season with salt and pepper. Set aside.

2

Warm the remaining vegetable oil in a large skillet over medium-high heat. Fry tortillas, one at a time, for about 1 minute on each side or until golden brown and crisp. Remove to paper towels to drain. Season with salt.

3

Drain oil from skillet; cool and discard oil. Add reserved shrimp to pan; cook and stir over medium-high heat for 3-5 minutes or until shrimp turn pink. Remove from the heat; squeeze juice from lime half over shrimp; toss.

4

Mash avocados with juice from the remaining lime half in a large bowl. Season with salt and pepper to taste; stir.

5

Spread avocado mixture over tortillas. Top with shrimp and Odyssey® Feta. Garnish with cilantro, radishes and lime wedges.

Dairy Farmers of Wisconsin 

Ingredients

 2 lbs uncooked medium shrimp (31-35), peeled, deveined and tails removed
 ¾ cup vegetable oil, divided
 2 tsp ground chipotle chili pepper
 2 dashes Salt and Pepper
 12 “street tacos” mini corn tortillas (about 5 inches)
 1 medium lime, halved
 4 medium avocados, halved, pitted and peeled
 12 oz Odyssey® Feta Cheese (2 Cups)
 Fresh cilantro
 Sliced radishes
 Lime Wedges

Directions

1

Combine the shrimp, 1/4 cup vegetable oil and chipotle chili pepper in a large bowl. Season with salt and pepper. Set aside.

2

Warm the remaining vegetable oil in a large skillet over medium-high heat. Fry tortillas, one at a time, for about 1 minute on each side or until golden brown and crisp. Remove to paper towels to drain. Season with salt.

3

Drain oil from skillet; cool and discard oil. Add reserved shrimp to pan; cook and stir over medium-high heat for 3-5 minutes or until shrimp turn pink. Remove from the heat; squeeze juice from lime half over shrimp; toss.

4

Mash avocados with juice from the remaining lime half in a large bowl. Season with salt and pepper to taste; stir.

5

Spread avocado mixture over tortillas. Top with shrimp and Odyssey® Feta. Garnish with cilantro, radishes and lime wedges.

Shrimp Tostada with Feta
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17March
2021

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