Description
Crisp corn tostadas topped with garlic-kissed shrimp and silky avocado crema for an elegant bite.
Ingredients
Scale
- 8 corn tostadas (store-bought or lightly toasted)
- 1 lb large shrimp, peeled and deveined, tails removed
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- 1/2 tsp kosher salt
- Pinch of black pepper
- 1 ripe avocado, mashed until very smooth
- 2 tbsp Greek yogurt or sour cream
- 1 tbsp lime juice
- 2 tbsp cilantro, finely chopped
- Salt to taste
- 1/2 cup thinly sliced red cabbage
- 1 small jalapeño, thinly sliced (optional)
- 1/4 cup crumbled queso fresco or feta
- Lime wedges for serving
Instructions
- Prepare the avocado crema: In a bowl, blend mashed avocado, yogurt, lime juice, cilantro, and a pinch of salt until silky.
- Season the shrimp: Toss shrimp with olive oil, minced garlic, smoked paprika, salt, and pepper until evenly coated.
- Heat the pan: Warm a heavy skillet over medium-high heat until shimmering.
- Sear the shrimp: Add shrimp in a single layer. Cook 1–2 minutes per side until pink with golden edges.
- Warm the tostadas: While shrimp cook, warm tostadas in a dry skillet until crisp and fragrant.
- Assemble: Spread avocado crema on each tostada, layer with cabbage, and top with shrimp, jalapeño, and queso fresco.
Notes
Assemble immediately before serving to maintain the tostadas’ crispness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Searing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 150mg