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Shrimp Avocado Tostadas

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a tortilla slathered with guacamole and piled with shrimp and other toppings
Prep Time: 
40 minutes
Number of Servings: 
Serves 6
Recipe Source: 
Natasha’s Kitchen by Natasha Kravchik ($29.99, Clarkson Potter, 2023)

Ingredients

Cooked Shrimp

  • 1 1⁄2 lbs large shrimp, peeled and deveined
  • 1⁄2 tsp ground cumin
  • 1⁄2 tsp ground cayenne
  • 1⁄2 tsp fine sea salt
  • 1⁄4 tsp finely ground black pepper
  • 1 Tbsp extra-light olive oil

Pico de Gallo

  • 1 1⁄2 lbs Cooked shrimp (see above)
  • 4 Roma tomatoes, cored and diced
  • 1⁄2 English cucumber, diced
  • 1⁄2 medium red onion, finely chopped
  • 2 Tbsp freshly squeezed lime juice (from about 1 lime)
  • 2 Tbsp extra-virgin olive oil
  • 1⁄4 cup chopped fresh cilantro leaves

Guacamole

  • 2 Tbsp freshly squeezed lime juice (from about 1 lime)
  • 2 large avocados
  • 1⁄4 tsp fine sea salt, plus more to taste

Assembly

  • 12 corn tostadas
  • 1⁄2 head iceberg lettuce, shredded (about 3 cups)
  • Your favorite hot sauce
  • Lime wedges
  • Cilantro leaves, for garnish

Directions

  1. Cooked Shrimp

    1. In a medium bowl, combine shrimp with cumin, cayenne, salt, and pepper. Toss to combine.
    2. In a large skillet over medium–high heat, heat extra-light olive oil.
    3. Working in batches if necessary, so as to not crowd the pan, add shrimp in a single layer. Cook for 1 minute per side, or until just cooked through and opaque white.
    4. Transfer shrimp to a cutting board and coarsely chop. Set aside to cool.

  2. Pico de Gallo

    1. In a large bowl, combine tomato, cucumber, onion, and cooked shrimp.
    2. Drizzle mixture with 2 tablespoons of the lime juice, the extra-virgin olive oil, and cilantro.
    3. Gently toss to combine and set aside.

  3. Guacamole

    1. Halve avocados and use a spoon to scoop flesh into a small bowl.
    2. Add remaining 2 tablespoons of lime juice and the salt.
    3. Use a fork to coarsely mash mixture. Season with more salt, if needed.

  4. Assembly

    1. Spread guacamole over each tostada.
    2. Add some of the shredded lettuce and then the shrimp mixture. Garnish with more cilantro.
    3. Serve with hot sauce and lime wedges for squeezing over tostadas.
Nutrition Info: 
398 Calories, 28 g Protein, 183 mg Cholesterol, 34 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 9 g Fiber, 19 g Total fat (3 g sat), 405 mg Sodium, ★★★★★ Phosphorus, ★★★ Vitamin K, ★★ Vitamin B6, Vitamin C, Folate, Magnesium, Potassium, Zinc, ★ Vitamin A, Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin E, Calcium, Iron

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Contributor

Natasha Kravchuk

Natasha Kravchuk and her husband, Vadim, started Natasha’s Kitchen in 2009 and develop recipes and recipe videos full time together.

She comes from a family of fantastic cooks and I’m here to share generations of recipes that are homey, fresh, healthy, family-friendly, authentic, and adventurous.

Most importantly, their recipes taste great and you can trust that they actually work.

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