Shrimp avocado tostadas are delicious, crunchy, and so quick and easy to make. They are loaded with seasoned shrimp, avocado, purple cabbage, and cilantro to bring the best combinations of flavor in every bite. Top these tostadas with your favourite taco fixings including sour cream and lime juice. The best part of it all? You can make this easy Mexican dish in just 15 minutes.
Why You’ll Love Shrimp Avocado Tostadas
- The perfect pairing. Shrimp and avocado are a match made in food heaven. There’s nothing better than the creamy, fatty, firm texture of a ripe avocado—until you add seasoned shrimp and put it all on a crunchy tostada. Serious food goals.
- Crunchy tostada base. A tostada is a hard tortilla that functions like a little plate. They’re meant to be a little messy and very delicious. These shrimp and avocado tostadas are piled high with yummy toppings that you’ll love!
- Light and refreshing. In addition to the basics, these shrimp and avocado tostadas feature shredded purple cabbage, fresh cilantro, and freshly squeezed lime juice. It’s a light meal that leaves you feeling refreshed and just full enough.
Ingredients and Substitutions
To make easy and delicious shrimp avocado tostadas, you will need the following ingredients:
- white shrimp - You will need one pound of white shrimp. To prepare them, use scissors to cut through the shell along the back of the prawns, and remove the shells and tails. Rinse to remove the veins and pat dry with paper towel.
- shrimp taco seasoning - olive oil, ground cumin, chili powder (optional for a kick), paprika, garlic powder, dried oregano (or Italian seasoning), salt, and pepper.
- tostada shells - or you can use small soft corn or wheat tortillas and crisp them up in the oven with cooking spray. We used a gluten-free coconut tortilla, so we did not get the traditional bubbles that you will see on tostadas made with corn or wheat tortillas.
- red cabbage - this adds a delicious flavour, crunch and color to these tostadas. You can also substitute with regular cabbage for that same crunch.
- fresh cilantro
- sour cream
Shrimp avocado tostadas are super easy to customize as well. Consider adding pico de gallo, diced tomatoes, fresh garlic, jalapeño or chili peppers, onions, bell peppers, hot sauce, or anything other taco toppings that you love.
How to Make the Best Shrimp Avocado Tostadas
- Prepare the shrimp. In a medium bowl, add shrimp, olive oil, cumin, chili powder, paprika, garlic powder, oregano, salt and pepper. Toss well to coat and set aside to marinate for 15 minutes (if you have the time).
- Cook the shrimp. You can cook the shrimp in the oven, air fryer, or over the stove.
- Oven instructions: Spread the shrimp evenly on a parchment lined quarter sheet baking pan and bake in a 400 F preheated oven for 8-10 minutes until the shrimp turns pink.
- Air fryer instructions: Cook the shrimp in the air fryer at 350 F for 8-10 minutes, shaking the basket once halfway through.
- Stovetop instructions: Sauté over medium-high heat for 5 minutes until shrimp turns pink and nicely browned.
- Prepare the tostada shells. If using tostada shells, they are ready to be used. If using soft tortillas, then you will need the crisp them up. Lightly spray both sides of the tortillas with cooking spray and place them in a single layer on two large half pan baking sheet. Bake in a 400F preheated oven for 3-4 minutes on each side until nicely brown and crispy.
- Assemble the tostadas. Add a handful of purple cabbage on each tostada, topped with 3-4 shrimp on each tostadas, some avocado and cilantro. Add a dollop of sour cream and a squeeze of lime juice, to taste.
- How to store: Assembled shrimp and avocado tostadas are prone to getting soggy when stored. To store, I would recommend storing the tostada shells and the toppings separately. When you are ready to eat again, spend just a minute or two assembling.
- How to store tostada shells: Tostada shells will keep at room temperature for up to a week—you should never refrigerate tostada shells as they will dry out and become too hard.
- How to store tostada toppings: Store all the toppings in separate airtight containers and store in the refrigerator. They will last up to 3-4 days.
More Mexican Taco Recipes
- 30 Best Mexican Recipes
- Fish Tacos with Lime Crema
- Mexican Ground Beef Tacos
- Shrimp Tacos with Lime Crema Slaw
- Korean Beef Steak Tacos
- Vegan Chickpea Tacos
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