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Shrimp Avocado Tostadas

These Shrimp Avocado Tostadas are light, refreshing and simple to make. They come together easily for a great healthy weeknight meal!
Course: Main
Author: Kristi



  • 2 tablespoons chopped serrano chile peppers
  • 1 and 1/2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 2 tablespoons water
  • 1 to 2 tablespoons fresh garlic chopped
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt


  • 1 and 1/2 pounds medium shrimp peeled, deveined and tails removed
  • 2 tablespoons extra-virgin olive oil
  • 1/2 tablespoon lime juice
  • 12 corn tortillas homemade or pre-bought

Avocado Sauce

  • 3 avocados
  • 3 scallions thinly sliced (white and green parts separated)
  • 1 and 1/2 tablespoons lime juice
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 2 tablespoons chopped fresh cilantro
  • 2 to 3 roma tomatoes diced
  • Sour cream for topping (optional)


  • Add serrano chile peppers, lime juice, olive oil and water to a blender. Add garlic, oregano, cumin, cayenne and salt to blender. Blend (puree) until almost smooth. Toss marinade mixture with shrimp in a large bowl and let marinate 30 minutes.
  • Halve and pit the avocados. Scoop out the flesh into a bowl and mash. Mix in the white parts of the scallion, lime juice, cayenne pepper, salt and cilantro and toss until mixed.
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat until hot. Add shrimp and cook until just opaque. Season with salt, and drizzle with 1/2 tablespoon lime juice.
  • Spread avocado mixture onto the tostadas. Top with shrimp, sour cream (optional), diced tomatoes and scallion greens.
  • Serve with lime wedges.