Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- 2 tbsp olive oil
- 8 corn tostadas
- 1 ripe avocado
- 1 lime, juiced
- 1/4 cup chopped cilantro
- 1/2 cup diced tomatoes
- 1/4 cup finely chopped red onion
- 1 jalapeño, seeded and finely chopped (optional)
- Salt and pepper, to taste
Instructions
- In a bowl, toss the shrimp with chili powder, garlic powder, cumin, olive oil, salt, and pepper.
- Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side or until they are pink and opaque.
- While the shrimp are cooking, prepare the guacamole by mashing the avocado in a bowl and mixing in lime juice, cilantro, salt, and pepper.
- In another bowl, combine diced tomatoes, red onion, jalapeño (if using), and a sprinkle of salt for the salsa.
- To assemble, spread a generous layer of guacamole on each tostada, top with cooked shrimp, and finish with fresh salsa.
- Serve immediately and enjoy your refreshing summer meal!
Notes
- For extra flavor, add a dash of cayenne pepper to the shrimp.
- These tostadas can be served with a side of lime wedges for an extra citrus kick.
- Feel free to customize your toppings with additional vegetables or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 250
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 150 mg