Description
Crisp corn tostadas topped with smoky shrimp, creamy guacamole, and zesty salsa for a layers-of-flavor street-style dish. Combines crunch, creaminess, and heat for a bold culinary experience.
Ingredients
24 large shrimp, deveined with tails intact
1 lb corn tortillas (12–15 pieces)
3 medium Hass avocados
2 jalapeños, pickled (with 1 tbsp juice)
4 tomatillos, roasted and peeled
1/4 cup red onion, finely chopped
1 tbsp olive oil
2 cloves garlic, minced
1 tsp ground cumin
1 lime, juiced
1/2 cup cilantro, chopped
1/4 tsp salt
1/4 tsp black pepper
Instructions
Preheat oven to 375°F (190°C)
Toss corn tortillas in 1 tbsp oil and layer on a baking sheet. Bake for 8-10 minutes until golden and crisp
Pat shrimp dry. Sauté garlic in an oven-proof skillet until fragrant, then add shrimp, salt, and pepper. Cook 2-3 minutes per side until pink and charred
In a bowl, mash avocados with 1 tsp lime juice. Add chopped cilantro and 1/4 tsp salt to make guacamole
Combine tomatillos, pickled jalapeños, red onion, cumin, and remaining lime juice in a separate bowl to make salsa
Assemble by placing guacamole on each tostada, then shrimp, and finally a tbsp of salsa
Notes
Use a cast-iron skillet for best char on shrimp
Pickled jalapeños add vinegary heat; adjust quantity based on spice preference
Guacamole can be made up to 2 hours ahead and stored in an airtight container with plastic wrap pressed directly onto surface
Serve with extra lime wedges for freshness
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Baking/Frying
- Cuisine: Fusion-Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 390
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 180mg