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Crispy corn tortillas topped with zesty, pan-seared shrimp and creamy avocado mash. This quick and easy recipe is perfect for a vibrant weeknight dinner or a fun appetizer, ready in under 30 minutes.
For 4 servings
Prepare the Tostada Shells
Make the Avocado Mash
Cook the Shrimp
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Crispy corn tortillas topped with zesty, pan-seared shrimp and creamy avocado mash. This quick and easy recipe is perfect for a vibrant weeknight dinner or a fun appetizer, ready in under 30 minutes.
This mexican_american recipe takes 30 minutes to prepare and yields 4 servings. At 647.64 calories per serving with 32.37g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Assemble and Serve
Substitute the shrimp with diced chicken breast, flaked cod, or seasoned black beans for a vegetarian option.
Top the tostadas with extra vegetables like roasted corn, diced tomatoes, shredded lettuce, or pickled red onions for more flavor and crunch.
Drizzle a chipotle-lime crema over the top. Mix 1/2 cup sour cream or Greek yogurt with 1 tsp adobo sauce (from a can of chipotles), a squeeze of lime juice, and a pinch of salt.
If you can't find cotija, you can use crumbled feta or queso fresco as a substitute.
Shrimp is a high-quality, lean protein source that is essential for building and repairing tissues, making enzymes and hormones, and supporting muscle mass.
Avocados are packed with monounsaturated fats, which are heart-healthy fats that can help reduce bad cholesterol levels, lowering your risk of heart disease and stroke.
The combination of avocado and corn tortillas provides a good amount of dietary fiber, which aids in digestion, promotes gut health, and helps you feel full and satisfied.
Shrimp is a great source of selenium, an important antioxidant that helps prevent cell damage, as well as iodine, which is crucial for thyroid function.
One serving, which consists of two tostadas, contains approximately 550-650 calories. The exact number can vary based on the size of the tortillas and avocados, and the amount of oil absorbed during frying.
Yes, they can be part of a healthy diet. They offer a good balance of protein from shrimp, healthy monounsaturated fats from avocado, and carbohydrates. To make them healthier, you can bake the tortillas instead of frying them to reduce the fat content.
Absolutely! Using store-bought tostada shells is a great way to save time and effort. Just warm them slightly in an oven or toaster oven before assembling to enhance their crispiness.
This recipe is naturally gluten-free as long as you use 100% corn tortillas, which do not contain gluten. Always double-check the packaging of your tortillas to be sure.
Tostadas are best eaten fresh as the shells will become soggy over time. If you have leftovers, store the components (shrimp, avocado mash, tortillas) separately in airtight containers in the refrigerator for up to 2 days. Reheat the shrimp and assemble just before eating.
Yes, frozen shrimp works perfectly. Make sure to thaw it completely before cooking. You can thaw it overnight in the refrigerator or place it in a colander under cold running water for a few minutes. Pat it very dry before cooking.