Shrimp and Avocado Tostadas
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 1 1/2 pounds cooked small shrimp
- 2 avocados, chopped
- 1/2 medium red onion, chopped
- 2 tablespoons lime juice
- 1/2 cup plus 2 tablespoons olive oil
- kosher salt
- 8 6-inch corn tortillas
Directions
- 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.
- 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.
Quick Tip
The crispy tortillas can be made up to 2 days ahead. Store at room temperature in an airtight container.
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