Shrimp & Avocado Tostadas
Ready in: 30 minutes | Serves: 4
Crispy tortillas, juicy lime-kissed shrimp, creamy avocado, and punchy pickled onions—these tostadas are basically a fiesta on a plate, and they’re ready faster than you can say “¡Olé!”
What You’ll Need
- ½ small red onion, finely chopped
- 3 tbsp lime juice (plus wedges for serving)
- Kosher salt & black pepper
- 4 corn tortillas (6-inch)
- 4 tbsp extra-virgin olive oil
- 1 lb large or extra-large shrimp, peeled, deveined, tails off, patted dry
- 2 tbsp mayo
- 1 ripe avocado, diced (about ½-inch cubes)
- Optional: cilantro, red pepper flakes, Tajín, or a combo for garnish
Let’s Make It
1. Quick-pickle those onions: Toss the chopped red onion with 2 tbsp lime juice and a pinch of salt. Let it hang out while you get the rest ready—this is your crunchy, tangy boost.
2. Crispy tortilla base: Heat oven to 400°F. Brush tortillas with 1 tbsp olive oil on both sides and bake 8–10 mins, flipping halfway, until golden and crisp. Set them aside, ready to top.
3. Shrimp time: Crank the oven to broil and pop a wire rack on your baking sheet. Toss shrimp with the rest of the olive oil and ½ tsp salt. Spread them on the rack and broil 4–5 mins until lightly charred and just cooked through.
4. Dressing it up: Mix mayo with the remaining 1 tbsp lime juice and ¼ tsp pepper. Toss in the warm shrimp so every bite is tangy, creamy, and irresistible.
5. Build your tostadas: Pile shrimp on the crispy tortillas, scatter avocado cubes on top, and finish with pickled onions. Don’t forget those lime wedges for extra zing!
6. Optional flair: Sprinkle with cilantro, red pepper flakes, Tajín, or a little of each—go wild. You can also top with ranch, tomatoes, lettuce, etc.
💡 Pro tip: Serve immediately so the tortillas stay crunchy—this is one tostada you don’t want getting soggy!