Quick Shrimp Avocado Tostadas (Printable)

Crispy corn shells topped with seasoned shrimp, creamy avocado, and fresh garnishes ready in 25 minutes.

# What You Need:

→ Seafood

01 - 14 oz medium shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon ground black pepper

→ Tostadas

08 - 8 small corn tostada shells

→ Avocado Topping

09 - 2 ripe avocados, diced
10 - 1 tablespoon lime juice
11 - 1/4 teaspoon salt

→ Fresh Garnishes

12 - 1/2 small red onion, finely diced
13 - 1 small tomato, diced
14 - 1/4 cup fresh cilantro, chopped
15 - 1 jalapeño, thinly sliced (optional)
16 - Lime wedges, for serving

# Step-by-Step:

01 - In a medium bowl, toss shrimp with olive oil, chili powder, cumin, smoked paprika, salt, and black pepper until evenly coated.
02 - Heat a large skillet over medium-high heat. Sauté shrimp for 2 to 3 minutes per side until pink and opaque, then remove from heat.
03 - In a small bowl, gently combine diced avocados with lime juice and salt.
04 - Arrange tostada shells on plates and spread each with avocado mixture.
05 - Top each tostada with cooked shrimp, then sprinkle with red onion, tomato, cilantro, and jalapeño if using.
06 - Serve immediately with lime wedges on the side.

# Expert Suggestions:

01 -
  • It comes together faster than most takeout orders and tastes just as good.
  • The textures are perfect: crispy shell, tender shrimp, creamy avocado, and bright crunch from the garnishes.
  • You can prep everything while the shrimp cook, so nothing sits around getting soggy.
02 -
  • Dont let the shrimp sit in the hot pan after they turn pink or they will get rubbery and tough.
  • Assemble the tostadas right before serving because the avocado and toppings will soften the shells if they sit too long.
03 -
  • Warm the tostada shells in the oven for a minute or two if they have been sitting in the pantry, it makes them taste fresher.
  • Save any leftover lime juice and toss it with the red onion to mellow out the sharpness before you pile it on top.
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