Shrimp & Avocado Tostadas

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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.

Fixings

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

Arrangement

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.

Appreciate!

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