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97% would make again

Shrimp & Avocado Tostadas

Tasty Team

Inspired by


for 6 tostadas

  • 6 corn tortillas
  • olive oil, to taste
  • 1 lb shrimp (455 g), peeled 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, juiced
  • 1 lime, juiced
  • 1 tablespoon fresh cilantro, chopped
  • salt, to taste
  • 1 serrano pepper, finely chopped, optional

Nutrition Info

    Calories 253
    Fat 10g
    Carbs 23g
    Fiber 5g
    Sugar 4g
    Protein 18g

Estimated values based on one serving size.


  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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