Shrimp Tostadas are stacked with dark beans, avocado, onions, tomatoes, and cilantro. This easy Mexican dinner recipe can be made in less than 20 minutes!
I’ve made these Shrimp Tostadas a few times lastly needed to impart them to you.
for 6 tostadas
6 corn tortillas
olive oil, to taste
1 lb shrimp(455 g), stripped and deveined
1 cup English cucumber(135 g), diced
1 cup tomato(200 g), diced
1 avocado, diced
1 cup red onion(150 g), diced
1 lemon, squeezed
1 lime, squeezed
1 tablespoon fresh cilantro, hacked
salt, to taste
1 serrano pepper, finely hacked, discretionary
Preheat stove to 425ºF (220ºC).
Lay the corn tortillas on a material paper-lined preparing sheet and delicately brush the two sides with olive oil.
Prepare the tortillas for 5 minutes and afterward flip them over keep heating an additional 5 minutes. The tostadas ought to be darker and firm. Put the skillet aside to cool.
Generally slash the shrimp and move to a bowl.
Include the cucumber, tomato, avocado, red onion, lemon juice, lime juice, cilantro, salt, and serrano chile (discretionary), and mix to consolidate.
Marinate for 10-15 minutes.
Spoon the shrimp blend onto the tostadas.