Spicy Shrimp Tostadas with Avocado Salad
These Spicy Shrimp Tostadas with Avocado Salsa are perfect for a quick and fresh meal or for hosting dinner guests this summer!
Servings: 6 tostadas
Ingredients
- 6 small corn tortillas
- 2 tbsp olive oil
- 18 small shrimp, frozen
- 1/4 tsp cumin
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
- 1 avocado
- 1 medium tomato
- 1/4 red onion
- 1 handful cilantro
- 1 lime
- salt and pepper to taste
Instructions
Bake Tortillas
- Preheat oven to 350F.
- Line a baking sheet with parchment paper and space tortillas out so they don't touch each other.
- Add a small amount of oil (~ 1 tbsp in total) to each tortilla and spread using a brush.
- Flip tortillas over and repeat.
- Place in oven for 12-15 minutes or until golden brown.
Marinate Shrimp
- If they aren't already, defrost shrimp. You can do so by putting them in a bowl of cold water.
- Once defrosted, pat dry with paper towel and place in a bowl.
- Add 1 tbsp olive oil, 1/4 tsp each of cumin, smoked paprika and garlic powder. Mix to coat shrimp and set aside.
Assemble Salad
- In a small bowl, add 1 avocado and 1 medium tomato sliced into cubes.
- Finely dice 1/4 red onion and add to bowl.
- Finish with a handful of cilantro, chopped, the juice of 1 lime and salt and pepper to taste. Mix to combine.
Cook Shrimp and Assemble
- Heat a non-stick pan on medium heat. Add remaining tablespoon of oil.
- Add shrimp to pan and cook, 1-3 minutes per side.
- Top tostadas with salad, shrimp and enjoy!