Description
Crispy tostadas topped with juicy spiced shrimp, creamy avocado, crunchy cabbage, and a zesty lime crema. This quick and vibrant dish is perfect for busy weeknights and packed with bold flavor and texture.
Ingredients
1 lb raw shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
8 tostada shells
1 cup shredded green cabbage
1 avocado, sliced
1/4 cup chopped fresh cilantro
1/4 red onion, thinly sliced
Juice of 1 lime
1/3 cup sour cream or Greek yogurt
1 teaspoon lime zest
1 teaspoon hot sauce (optional)
Instructions
- In a bowl, toss the shrimp with olive oil, chili powder, cumin, smoked paprika, salt, and pepper until evenly coated.
- Heat a skillet over medium-high heat and cook the shrimp for 2–3 minutes per side until opaque and fully cooked.
- While the shrimp cooks, prepare the lime crema by mixing sour cream (or Greek yogurt), lime juice, lime zest, and hot sauce in a small bowl.
- To assemble the tostadas, layer each shell with shredded cabbage, cooked shrimp, avocado slices, and red onion.
- Drizzle the lime crema over the top and sprinkle with chopped cilantro.
- Serve immediately while fresh and crisp.
Notes
Layer cabbage first to prevent the tostada from getting soggy.
Frozen shrimp works well—just thaw and dry thoroughly before cooking.
If you don't have tostada shells, bake or fry corn tortillas until crispy.
Lime crema can be made up to 2 days ahead and stored in the fridge.
Use certified gluten-free tostada shells to ensure the dish remains gluten-free.
Store components separately and reheat shrimp before assembling.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving (2 tostadas)
- Calories: 270
- Sugar: 2g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 130mg
