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Shrimp and Avocado Tostadas

Shrimp and Avocado Tostadas
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Serves 4| Hands-On Time: | Total Time:



  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.
By October, 2011

Quick Tip

Corn tortillas
The crispy tortillas can be made up to 2 days ahead. Store at room temperature in an airtight container.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.