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Shrimp & Avocado Tostadas

by Greg Perez featured in 5 Easy And Refreshing Dinners

Inspired by myrecipes.com

Ingredients

for 6 tostadas

  • 6 corn tortillas
  • olive oil, to taste
  • 1 lb
    shrimp, peeled and deveined (455 g)
  • 1 cup
    english cucumber, diced (135 g)
  • 1 cup
    tomato, diced (200 g)
  • 1 avocado, diced
  • 1 cup
    red onion, diced (150 g)
  • 1 lemon, juiced
  • 1 lime, juiced
  • 1 tablespoon
    fresh cilantro, chopped
  • salt, to taste
  • 1 serrano pepper, finely chopped, optional
    Calories 200
    Fat 6g
    Carbs 17g
    Fiber 2g
    Sugar 3g
    Protein 17g

Estimated values based on one serving size.

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Preparation

  1. Preheat oven to 425ºF (220ºC).
  2. Lay the corn tortillas on a parchment paper-lined baking sheet and lightly brush both sides with olive oil.
  3. Bake the tortillas for 5 minutes and then flip them over continue baking another 5 minutes. The tostadas should be brown and crispy. Set the pan aside to cool.
  4. Roughly chop the shrimp and transfer to a bowl.
  5. Add the cucumber, tomato, avocado, red onion, lemon juice, lime juice, cilantro, salt, and serrano chile (optional), and stir to combine.
  6. Marinate for 10-15 minutes.
  7. Spoon the shrimp mixture onto the tostadas.
  8. Enjoy!
 

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