Description
Crispy tostadas topped with chili-kissed shrimp and creamy avocado salsa, perfect for a quick and impressive meal.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 ripe avocados, diced
- 8 corn tostadas
- 1/2 cup red onion, finely diced
- 1/2 cup cilantro, chopped
- 1 lime, juiced
- Salt and pepper, to taste
- 1 teaspoon chili powder
- 1 tablespoon olive oil
Instructions
- Pat shrimp dry with paper towels. Dice avocados, finely chop the red onion and cilantro, and juice the lime.
- In a bowl, toss shrimp with olive oil, chili powder, salt, and pepper until evenly coated.
- Heat a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2–3 minutes per side until pink and opaque. Remove from heat.
- In a separate bowl, combine diced avocados, red onion, cilantro, lime juice, salt, and pepper, folding gently to avoid mashing.
- Place 1–2 cooked shrimp on each tostada and spoon a generous amount of avocado mixture over the shrimp. Serve immediately.
Notes
Assembled tostadas should be served immediately to maintain crispiness. Avocado topping can be stored for 24 hours in an airtight container.