Shrimp and Avocado Tostadas

Photo by Charles Masters
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  • Serves 4
  • Hands-On Time
  • Total Time


  1. Check 1 1/2 pounds cooked small shrimp
  2. Check 2 avocados, chopped
  3. Check 1/2 medium red onion, chopped
  4. Check 2 tablespoons lime juice
  5. Check 1/2 cup plus 2 tablespoons olive oil
  6. Check kosher salt
  7. Check 8 6-inch corn tortillas


  1. In a medium bowl, toss the shrimp, avocados, and onion with the lime juice and 2 tablespoons of the oil; season with ½ teaspoon salt.
  2. Heat the remaining ½ cup of the oil in a medium skillet over medium-high heat. Fry the tortillas one at a time until crisp, 1 to 2 minutes per side; drain and season with ¼ teaspoon salt. Top with the shrimp mixture.