Shrimp & Avocado Tostadas


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.


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