Shrimp Tostadas are a mouthwatering combination of crunchy corn tortillas topped with homemade guacamole, flavorful seared shrimp, cotija cheese, and lots of fresh vegetables.
Make sure the shrimp is cleaned and deveined. Mix shrimp in a bowl with the rest of the marinate ingredients and set aside while you prepare everything else.
Guacamole layer:
Cut avocados in half, discard the put, and scoop out the avocado meat from the skin.
Mash avocados with a fork in a small bowl and mix with fresh lime juice, chili powder, and salt. Set aside.
Tostadas:
If you are not using store-bought crunchy corn tortillas, you can cook them yourself.
To bake: brush corn tortillas with canola or vegetable oil on both sides and spread them on a metal baking sheet, in one single layer. Bake in the oven preheated to 400° for about 5-7 minutes per side. To pan-fry: preheat a large cooking pan over medium-high heat and add 2-3 tablespoons of canola or vegetable oil. Cook corn tortillas in batches until golden and crunchy on one side, flip and cook the other side. Add a little more oil in between batches if needed. To fry: you can also use a deep fryer to cook corn tortillas until crispy. Preheat oil to 350° and cook tortillas in batches until golden and crispy. Take them out onto a paper towel to soak up excess oil.
Dice, slice and mince the vegetables while shrimp is marinating.
To cook the shrimp:
Preheat a large cooking pan over medium-high heat. Add a little oil if needed and sear shrimp for 45-1 minute, until that side turns opaque. Flip the shrimp, add the remaining marinade from the bowl, and seat the shrimp and another minute or until turn completely opaque. Take shrimp out of the pan right as soon as they are cooked.
Assemble tostadas by spreading some guacamole over each tortilla. Then, divide the shrimp evenly among the tostadas, and add your topping.
Serve right away.
Notes
How To Eat Tostadas: The way to eat a tostada is to keep the crunchy tortilla intact and just take bites off of it. Hold the tortilla flat from the bottom and carefully take bites of it from the side. Eat tostadas with your hands, not utensils!
What To Serve With Tostadas: Tostadas make a great appetizer or you can serve them as a main course with sides. Some great sides include rice and beans, refried beans, Spanish rice and Mexican Street Corn Salad. If you’re serving it as an appetizer, consider also making some Chips and Salsa, Queso Dip, or Refried Bean Dip. As far as drinks, Michelada is always a refreshing and light drink to serve with Mexican dishes. Or go with the classic Margaritas!