Description
Shrimp avocado tostadas are a delicious, crunchy, quick and easy Mexican dish you can make in just 15 minutes, loaded with the best combination of toppings.
Ingredients
For the shrimp:
- 1 pound white shrimp, peeled, deveined, and tails removed
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (optional for a kick)
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano (or Italian seasoning)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
For the tacos:
- 8 tostada shells (or small soft tortillas + cooking spray)
- 1 cup red cabbage, shredded
- 1 avocado, diced
- 2 tablespoons fresh cilantro, finely chopped
- 1/4 cup sour cream
- 1 lime, wedged
Instructions
- Preheat oven to 400F (if cooking the shrimp in the oven or making tostada shells out of soft tortillas).
- 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 in the oven, air fryer, or over the stove.
- To cook in the oven: 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.
- To cook in the air fryer: Cook the shrimp in the air fryer at 350 F for 8-10 minutes, shaking the basket once halfway through.
- To cook on the stovetop: Sauté over medium-high heat for 5 minutes until shrimp turns pink and nicely browned.
- 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.
- To 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.
Notes
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.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Bake
- Cuisine: Mexican