How to make Shrimp Tostadas with Avocado and Corn

Shrimp tostadas are perfect for any occasion. They make a great appetizer or a delicious light meal and pack a flavor explosion. This version of shrimp tostadas combines the juicy and flavorful shrimp with a crispy tortilla, topped with roasted corn, avocado, and is spiced to perfection.

And if you’re curious about the difference between a tostada and taco, a tostada simply refers to a fried or toasted tortilla that is crunchy. It’s then topped with similar toppings like proteins, cheese, beans and the like. Typically, a tostada was made when the tortilla started to get a little stale and it was repurposed and brought back to life. The next best thing to a taco!

If you are a shrimp taco fan, you will love this for its simplicity and delicious contrast of flavors and textures. Plus, this meal comes together quickly and really is a crowd pleaser! So next time you are looking for an appetizer or a light taco Tuesday meal, look no further than my shrimp tostadas with avocado and corn. It’s a party for your tastebuds!

Serves 6

Suggested Cocktail Pairing:

This will pair absolutely perfectly with my lazy margarita!

Ingredients:

1 pound of shrimp, peeled, deveined, and patted dry

Salt and pepper to taste

1/4 cup of a neutral oil, like vegetable oil

1 tablespoon of chile powder

1 teaspoon of cumin

2 Avocados, diced

1 small red onion, diced

2 ears of corn, roasted and removed from the cob

1 Jalapeno, diced

2 cloves of garlic, minced

1/3 cup of cilantro, chopped plus extra for garnish

3/4 cup of queso fresco or mozzarella

Juice of 1/2 lime

10 small flour or corn tortillas

Sour cream and hot sauce to serve

Instructions:

1. Make the corn and avocado salad by removing the cooked corn from the cob and combining it with the avocado and red onion. Mix in jalapeno, cilantro, garlic, queso, lime juice, and salt and pepper. Set aside.
2. Next, fry up those tortillas by heating up the oil in a large skillet at medium high heat. Fry in batches of 3 tortillas for 2 minutes each side. Remove from the oil and allow to cool on a paper towel lined plate or baking sheet. Add salt to each tortilla once they are cooked.
3. Combine the shrimp with salt, pepper, chili powder, and cumin. Stir to combine and saute in the remaining oil in the same pan as the tortillas.
4. To assemble the shrimp tostadas, add the corn and avocado salad to a tortilla and then top with 2-3 shrimp. Garnish with extra cilantro and serve with hot sauce and sour cream.

If you like this, you will love my tuna tostada!