Save I threw these together on a Tuesday night when the fridge was nearly empty and my energy was even lower. The shrimp had been sitting in the freezer, the avocados were perfectly ripe, and I found a sleeve of tostadas I forgot I bought. Twenty minutes later, I was eating something that tasted like I'd planned it all week. Sometimes the best meals are the ones you don't overthink.
My neighbor knocked on the door right as I was plating these, and I ended up making a second batch on the spot. We sat on the porch with lime wedges and cold drinks, and she kept saying she couldn't believe how simple it was. She texted me the next day asking for the recipe, but I told her there wasn't much to write down. That's the beauty of it.
Ingredients
- Medium shrimp, peeled and deveined: Fresh or frozen both work, just make sure frozen ones are fully thawed and patted dry so they sear instead of steam.
- Olive oil: Just enough to coat the shrimp and help the spices stick without making anything greasy.
- Chili powder, cumin, smoked paprika: This trio brings warmth and a little smokiness without overwhelming the shrimp.
- Salt and black pepper: Essential for balancing the spices and bringing out the natural sweetness of the shrimp.
- Corn tostada shells: Look for ones that are already crispy, or you can toast soft tortillas in the oven if that's what you have.
- Ripe avocados: They should give slightly when you press them, not rock hard or mushy.
- Lime juice: Brightens everything and keeps the avocado from browning while you prep the rest.
- Red onion, tomato, cilantro, jalapeño: These fresh toppings add crunch, color, and a little heat if you want it.
- Lime wedges: A final squeeze at the table makes all the difference.
Instructions
- Season the shrimp:
- Toss the shrimp in a bowl with olive oil and all the spices until every piece is coated. It only takes a minute, and you can use your hands if you don't mind getting a little messy.
- Cook the shrimp:
- Heat your skillet until it's really hot, then add the shrimp in a single layer. Let them sear without moving them for about 2 minutes, then flip and cook until they're pink and just opaque.
- Prepare the avocado:
- Dice the avocados and gently toss them with lime juice and a pinch of salt. Don't mash them unless you want guacamole, which is also fine.
- Assemble the tostadas:
- Spread avocado on each shell, pile on the shrimp, then scatter the onion, tomato, cilantro, and jalapeño on top. Work quickly so the shells stay crispy.
- Serve immediately:
- Set out lime wedges and let everyone squeeze their own. These are best eaten right away before the shells soften.
Save I made these for a small gathering once, and people kept building their own combinations, adding extra jalapeños or skipping the onion. It turned into this casual, hands-on thing where everyone was laughing and reaching across the table. Food that gets people talking and customizing is always a win in my book.
Making It Your Own
If shrimp isn't your thing or you need to stretch the budget, swap in shredded rotisserie chicken or even seasoned black beans. I've done both, and while the flavor shifts a little, the structure stays the same. You can also add a drizzle of crema or a spoonful of Greek yogurt if you want extra richness.
Keeping It Crispy
The enemy of a good tostada is a soggy shell, so don't assemble these too far in advance. If you're feeding a crowd, set up a toppings bar and let people build their own. That way, the shells stay crunchy and everyone gets exactly what they want.
What to Serve Alongside
These are filling on their own, but sometimes I'll put out a simple side like black beans with a squeeze of lime or a quick cabbage slaw. A cold Mexican lager or a crisp white wine works perfectly, though iced tea or sparkling water with lime is just as good.
- Offer hot sauce on the side for anyone who wants more heat.
- Double the avocado if you have extra, people always want more.
- Save any leftover shrimp for tacos or salads the next day.
Save This is one of those recipes I come back to when I need something fast, fresh, and satisfying without a lot of fuss. It proves that you don't need hours in the kitchen to make something worth sitting down for.
Recipe FAQs
- → How do I cook the shrimp for this dish?
Toss shrimp in olive oil and spices then cook in a hot skillet for 2–3 minutes per side until pink and opaque.
- → Can I substitute shrimp with other proteins?
Yes, cooked shredded chicken or black beans make excellent alternatives while keeping the dish flavorful.
- → How should the avocado topping be prepared?
Combine diced ripe avocados with lime juice and salt to create a creamy and tangy layer for the tostadas.
- → What garnishes complement the tostadas best?
Fresh red onion, tomato, cilantro, and optional jalapeño slices add bright, crisp flavors to complement the main ingredients.
- → Are there any allergen considerations?
This dish contains shellfish from shrimp. Check tostada shells for gluten if needed, and verify all packaged items for allergens.
- → What drinks pair well with this dish?
A light Mexican lager or crisp white wine enhances the flavors and refreshes the palate alongside the tostadas.