Shrimp and Avocado Tostadas

Shrimp and Avocado Tostadas


  • 6 corn tortillas

  • J. Olive Co. Persian Lime Olive Oil or for added heat try J. Olive CO. Chipotle Olive Oil

  • 1 lb shrimp, peeled and deveined

  • 1 cup english cucumber, diced

  • 1 cup tomato, diced

  • 1 avocado, diced

  • 1 cup red onion, diced

  • 1 lemon, juiced

  • 1 lime, juiced

  • 1 Tbs fresh cilantro, chopped

  • salt, to taste


  1. Preheat oven to 425ºF (220ºC).

  2. Lay the corn tortillas on a parchment paper-lined baking sheet and lightly brush both sides with olive oil.

  3. Bake the tortillas for 5 minutes and then flip them over continue baking another 5 minutes. The tostadas should be brown and crispy. Set the pan aside to cool.

  4. Roughly chop the shrimp and transfer to a bowl.

  5. Add the cucumber, tomato, avocado, red onion, lemon juice, lime juice, cilantro, salt, and serrano chile (optional), and stir to combine.

  6. Marinate for 10-15 minutes.

  7. Spoon the shrimp mixture onto the tostadas.

  8. Enjoy!

Recipe courtesy of Tasty.