We love this as a quick, refreshing meal. We love that the tortillas aren’t fried the way they are in traditional tostadas, but there’s still plenty of crunch and flavor. Courtesy of Martha Stewart.
4 burrito-size flour tortillas (8-inch)
2 tablespoons olive oil
1 cup shredded Monterey Jack cheese (4 ounces)
1 garlic clove, minced
2 medium zucchini, quartered lengthwise and thinly sliced
Coarse salt and ground pepper
pound large peeled and deveined shrimp
1 tablespoon fresh lime juice
1/2 cup sour cream
3 scallions, thinly sliced
Preheat oven to 475 degrees. Place tortillas on two large baking sheets. Brush with 1 tablespoon oil and sprinkle with cheese. Bake until cheese is melted and tortillas are crisp, 3 to 5 minutes.
In a large skillet, heat 1 tablespoon oil over medium-high. Add garlic and zucchini; season with salt and pepper. Cook, stirring frequently, until zucchini is crisp-tender, 2 to 4 minutes. Add shrimp and cook, stirring frequently, until shrimp are opaque throughout, about 3 minutes. Stir in lime juice. Spoon shrimp mixture over tortillas and top with sour cream and scallions.