Ingredients
Method
- Cook the Shrimp. In a bowl, mix shrimp with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.1 tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, ½ teaspoon garlic powder, salt and pepper, 1 pounds medium shrimp
- Heat a pan over medium-high heat. Cook shrimp for 2-3 minutes on each side, until they turn pink. Set aside.
- Make the Avocado Mash. In another bowl, mash the avocados with lime juice. Add red onion, jalapeño, cilantro, and a little salt. Taste and adjust as needed.salt and pepper, 3 ripe avocados, juice of 1 lime, ¼ cup red onion, 1 small jalapeño, ¼ cup fresh cilantro
- Assemble the Tostadas. Spread avocado mash on each tostada shell.8 tostada shells
- Add cooked shrimp and diced tomato on top. Drizzle with sour cream.¼ cup sour cream, 1 tomato
- Serve. Garnish with extra cilantro and serve with lime wedges on the side.lime wedges
Nutrition
Notes
If using corn tortillas instead of tostada shells, use one of these methods to warm them up:
- Oven: Preheat your oven to 350°F. Place the tortillas in a single layer on a baking sheet. Spray or brush them lightly with olive oil or avocado oil spray. Warm them for about 5-7 minutes (or more) until your desired crispy level.
- Stovetop: Heat a dry skillet over medium heat. Warm each tortilla for about 30 seconds to 1 minute on each side until heated through.
- Microwave: Wrap the tortillas in a slightly damp paper towel and microwave for 20-30 seconds, but note that they won't be crispy, just warm.