Shrimp Avocado Tostadas
Crunchy corn shells topped with juicy shrimp and creamy avocado-lime salsa, ready in under 30 minutes.
Ingredients
Main Ingredients
- 1 lb shrimp, peeled and deveined Medium to large works best.
- 2 pieces ripe avocados, diced
- 8 pieces corn tostadas Store-bought or homemade.
- 1/2 cup red onion, finely diced
- 1/2 cup cilantro, chopped
- 1 piece lime, juiced (about 1–2 tablespoons)
- Salt and black pepper, to taste
- 1 teaspoon chili powder Substitute with smoked paprika for a milder taste.
- 1 tablespoon olive oil
Instructions
Preparation
- Pat the shrimp dry with paper towels to help them brown.
- In a medium bowl, toss shrimp with olive oil, chili powder, salt, and pepper until evenly coated.
Cooking
- Heat a large skillet over medium-high heat until hot. Add shrimp in a single layer; do not crowd the pan.
- Cook shrimp for 2–3 minutes per side until pink and opaque. Remove from pan.
Assembly
- In a separate bowl, combine diced avocados, red onion, chopped cilantro, lime juice, a pinch of salt, and pepper. Gently fold to avoid mashing the avocado.
- Place 1–2 cooked shrimp on each tostada and spoon the avocado mixture on top. Serve immediately to keep the tostadas crisp.
Notes
Serve immediately for the best crunch. Garnish with extra cilantro, a drizzle of crema, and lime wedges. Pair with light beer or white wine.