Easy Shrimp & Avocado Tostadas

21 May 2014 | By

shrimp avocado tostados

Looking for a special dish for your next dinner party or  celebration.  This Shrimp & Avocado Tostada recipe is so delicious you will have your guests shouting Ole Ole wanting more.  When I saw this recipe I knew I wanted to try it.  It’s also a great summer recipe that is easy to prepare, makes a beautiful presentation and so flavorful.  Serve it with your favorite margarita and you have a complete fiesta for all to enjoy. I like this recipe because it is low in fat and very nutritious.  Great way to impress that special someone coming over dinner as well.


2 dried ancho chile peppers, seeded and stem removed

3 1/2 Tablespoons Fresh Lime Juice (about 3 limes)

3 Tablespoons vegetable oil (additional will be needed for frying shells)

1 Large clove garlic chopped

1/4 Teaspoon cumin

1/2 Teaspoon dried oregano

1/2 Teaspoon cayenne pepper

Kosher Salt

1 1/2 Pounds peeled and deveined medium shrimp

12 Corn tortillas

3 Avocados

3 Scallions, sliced thinly (separate white from green)

2 Tablespoons Fresh Chopped cilantro

1 Large Tomato diced

Finely chopped or shredded lettuce

Sour Cream for Garnish


Begin by toasting the chiles in a dry skillet over medium heat until they are soft, turning often.  Transfer to a bowl and cover with Hot water.  Let stand for 15 minutes.  Transfer the chiles and 3 tablespoons of the water to a blender.  Add 1 1/2 tablespoons lime juice, 1 tablespoon vegetable oil, garlic, oregano, cumin and 1/4 each of cayenne and salt.  Puree until almost smooth.  Toss with the shrimp in a large bowl.  Cover and refrigerate for 30 minutes.  While the shrimp is marinating it’s a good time to prepare the tostada shells.  Heat 1/4 inch vegetable oil in a medium skillet over medium-high heat.  Place one shell at a time in the skillet and fry, turning once, until they are golden brown and crisp.  Remove and drain on a paper towel.  Scoop the avocado out and chop it finely mixing in the white part of the scallion, 1 1/2 tablespoons lime juice, and the remaining cayenne pepper, cilantro and 1/2 teaspoon salt.

Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium-high heat.  Add the shrimp and cook stirring until just opaque, about 4 minutes.  Season with salt and drizzle with remaining lime juice.

Spread the avocada mixture over the tostada, add a little shredded lettuce, top with shrimp, diced tomatoes and sour cream and garnish with the green parts of the scallion.  Serve with Lime wedges.

Cooks Note:  In selecting the perfect avocado select ones that are firm with a slight give when you squeeze them.

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