Avocado-Shrimp Tostadas

Avocado-Shrimp Tostadas: Crispy corn tortillas topped with fresh-made guacamole, lettuce and flavorful sautéed shrimp make a quick, easy lunch or light dinner.

This recipe for shrimp tostadas layers oven-crisped corn tortillas with a quick-to-fix, fresh guacamole, lettuce and sautéed shrimp. They make a flavorful, satisfying dish that can be served for lunch or a light dinner.

Avocado-Shrimp Tostadas

  • Ingredients:
  • 4 (6-inch) corn tortillas
  • Vegetable oil
  • 1 lb medium shrimp, peeled and deveined
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Pinch of cayenne
  • Salt and freshly ground black pepper
  • Chopped lettuce (about 2 cups)
  • 4 tablespoons sour cream
  • For the guacamole:
  • 2 ripe Hass avocados
  • 1-1/2 tablespoons freshly squeezed lime juice
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 clove garlic, very finely chopped
  • 1 medium tomato, seeded and diced
  • 1/4 cup fresh cilantro, chopped
  • Salt and freshly ground black pepper

Preheat the oven to 375°F. Arrang the tortillas in a single layer on a baking sheet and lightly brush them with vegetable oil on both sides. Bake until toasted and crisp, 10 to 15 minutes. Remove from the oven and set aside.

While the tortillas bake, prepare the guacamole. Halve the avocados lengthwise, twist apart and remove the pit. Scoop the flesh into a bowl and add the lime juice, jalapeño, garlic, tomato and cilantro. Mix well and season to taste with salt and pepper. Cover and set aside.

Film the bottom of a large skillet with vegetable oil and heat over medium-high heat. Add the shrimp, sprinkle with the cumin and coriander, add a pinch of cayenne and season with salt and pepper. Sauté until the shrimp turn pink and opaque, 2 to 3 minutes, then remove from the heat.

To assemble the tostadas, spread a serving of guacamole on each tortilla, top with lettuce, shrimp and a dollop of sour cream. Serve immediately.

Makes 4 tostadas

Avocado Shrimp Tostadas

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