Ingredients
Scale
- 1 lb large shrimp (peeled and deveined)
- 8 small corn tortillas
- 2 ripe avocados
- 1 cup vine-ripened tomatoes (diced)
- 1/4 cup red onion (finely chopped)
- 1/4 cup fresh cilantro (chopped)
- Juice of 2 limes
- 1 tsp chili powder
- Salt to taste
- Pepper to taste
Instructions
- Rinse shrimp under cold water, pat dry, and season with salt, pepper, and chili powder. Set aside.
- Heat olive oil in a skillet over medium heat. Sauté shrimp for 2-3 minutes per side until pink and opaque.
- In a bowl, mash avocados with lime juice, chopped cilantro, salt, and pepper until creamy yet chunky.
- In another bowl, mix diced tomatoes, red onion, cilantro, lime juice, salt, and pepper to create salsa.
- Toast corn tortillas in a skillet over medium-high heat until golden brown on both sides.
- Assemble tostadas by layering guacamole on each tortilla followed by sautéed shrimp and salsa. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tostadas (200g)
- Calories: 370
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 150mg