Shrimp Avocado Tostadas
Crispy, crunchy tostada shells piled high with juicy, spice-kissed shrimp, creamy avocado, and a punchy fresh salsa. These vibrant Mexican-inspired open-faced tacos are ready in under 30 minutes — perfect for a quick weeknight dinner or a fun weekend gathering.
For 4 servings
- fry · ~8 min
Fry the tostada shells.
1.Pour 0.5 cup oil into a skillet and heat over medium-high until shimmering.2.Fry each corn tortilla one at a time, about 1-2 minutes per side, until golden and crisp.3.Drain on paper towels and sprinkle with a tiny pinch of salt while hot.TIPKeep the fried tortillas warm in a low oven (200°F) while you finish the rest. - mix · ~2 min
Make the fresh salsa.
1.In a medium bowl, combine diced tomato, red onion, jalapeno, and half the cilantro.2.Squeeze in juice of 1 lime and add 1 pinch salt.3.Stir well and set aside to let flavors mingle. - prep · ~5 min
Season and cook the shrimp.
1.Pat shrimp completely dry with paper towels.2.Toss shrimp in a bowl with chili powder, cumin powder, garlic powder, and 1 pinch salt.3.Heat 1 tablespoon oil in a clean skillet over high heat.4.Sear shrimp in a single layer for 2 minutes per side until pink and opaque.TIPDont crowd the pan — cook in two batches if needed. Overcrowding steams the shrimp instead of searing. - assemble · ~3 min
Assemble the tostadas.
1.Spread diced avocado evenly across the 8 crispy tostada shells.2.Top each with 3-4 shrimp.3.Spoon the fresh salsa generously over the shrimp.4.Drizzle with sour cream and scatter remaining cilantro on top.5.Finish with a squeeze of lime juice from the remaining lime. - serve
Serve immediately while the shells are crisp.
TIPSet out extra lime wedges and hot sauce so everyone can customize their heat.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat shrimp completely dry before seasoning to ensure a good sear, not steam.
- 2Fry tortillas one at a time and drain on paper towels for maximum crispiness.
- 3Do not overcrowd the pan when searing shrimp; cook in batches if needed.
- 4Dice avocado just before assembling to prevent browning.
- 5Let the salsa rest for 5 minutes so the flavors meld before topping.
- 6Warm fried shells in a 200°F oven while you prep toppings to keep them crisp.
Adapt it for your goals.
Low-oil
Bake or air-fry the tortillas at 400°F until crisp (about 5-7 minutes) instead of deep-frying for a lighter version without sacrificing crunch.
high proteinHigh-protein
Double the shrimp or swap in grilled chicken or black beans for an extra protein boost to make it a more filling meal.
veganVegan
Replace shrimp with seasoned jackfruit or black beans, and use vegan sour cream (or omit) to keep the dish completely plant-based.
jainJain
Skip the onion and garlic powder; use asafoetida (hing) for a similar savory depth, and replace sour cream with a cashew-based cream.
Why this is on our healthy list.
Rich in Omega-3s
Shrimp provides a lean source of protein and omega-3 fatty acids that support heart and brain health.
Healthy Fats from Avocado
Avocado delivers monounsaturated fats that help absorb fat-soluble vitamins and promote satiety.
Vitamin C Boost
Fresh lime and tomato in the salsa offer a natural dose of vitamin C for immune support.
Frequently asked questions
Corn tortillas fry up much crispier and are traditional; flour tortillas will become greasy and soft. Stick with corn for best results.
