Tlaxcaltotopochtl Y Ensalada De Camaron Con Aguacate

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“Totopos With Shrimp And Avocado Salad”.
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The name totopo comes from the Aztec word tlaxcaltotopochtl. It is a combination of the word for a tortilla, tlaxcalli, and the word for thunder.
Combined, it means “tortillas that are noisy to chew”.
Originally, totopos are prepared with corn tortillas. They can be fried, as I have done here, or baked or toasted.
However, I sometimes make totopos with flour tortillas, which makes them lighter and, of course, results in a different, more delicate flavor.
They pair perfectly with this refreshing shrimp and avocado salad and make for a wonderful, tasty snack or appetizer.
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Bon Appétit ! Life is Good !
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: flour tortillas

: cut tortillas into wedges

: fry tortilla wedges in 360F oil until crisp and lightly colored

: remove totopos to absorbent paper

: remove tail from 1,5 lbs shelled and deveined shrimp, cut into bite size pieces

: season to taste with cayenne pepper, granulated garlic, kosher salt and lime juice, add 1 tblsp olive oil, saute in Very hot pan until almost cooked through (the carry-over heat will cook them through),

: let the shrimp cool down to room temperature on absorbent paper

: dice the flesh of one large avocado, 1/2 medium size red onion, 1/2 small cucumber and 1 ea seeded tomato

: season with 1/2 tsp garlic paste, 2 tblsp lime juice, 2 tblsp olive oil, 1 tblsp chopped cilantro, 1 pinch of cumin and kosher salt and cayenne pepper to taste