Ingredients
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper, to taste
- 4 corn tostada shells
- 1/2 cup refried beans or mashed avocado (optional)
- 1 cup shredded lettuce
- 1/2 cup cherry tomatoes or diced Roma tomatoes
- 1/4 cup thinly sliced red onion
- 1/4 cup crumbled queso fresco or shredded cheese
- 1/4 cup sour cream or Mexican crema
- 2 tbsp chopped fresh cilantro
- Lime wedges, for serving
Instructions
- Toss shrimp with olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper until well coated.
- Cook shrimp in a hot skillet for 2–3 minutes per side until pink and opaque.
- Warm tostada shells slightly in the oven or leave them as is for extra crunch.
- Spread refried beans or mashed avocado on each tostada if using.
- Top with shredded lettuce, shrimp, tomatoes, onion, and cheese.
- Drizzle with sour cream or crema, sprinkle with cilantro, and finish with a squeeze of lime.
Notes
- Use grilled shrimp for a smoky flavor.
- Add jalapeños or chipotle crema for extra spice.
- Substitute grilled fish, chicken, or black beans for shrimp.
- Store components separately and assemble just before eating.
- Bake shrimp at 400°F for 8–10 minutes if preferred over pan-frying.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 tostada
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 130mg
