Ingredients
4 Tostadas (store-bought)
20 Large shrimp (peeled and deveined)
1 Roma tomato, diced
½ White onion, diced
2 tsp Chili powder
1 tsp Chicken bouillon powder
1 tsp Chipotle powder
1 tsp Garlic powder
½ tsp Ground cumin
½ tsp Salt
½ tsp Black pepper
1 Ripe mango, diced
1 Jalapeño, finely diced (remove seeds for less heat)
1 Cucumber, finely diced
Zest and juice of 1 lime
1 tsp Salt
2 Ripe avocados
1 Lime
1 tsp Salt
Fresh cilantro (for garnish)
Lime wedges (for garnish)
Cooking oil (for sautéing)
Instructions
1. In a small bowl, gently mix the diced jalapeño, mango, cucumber, lime juice, lime zest, and salt. Adjust seasoning to taste.
2. In another bowl, mash the avocados with lime and salt. Adjust seasoning to your liking.
3. In a bowl, toss the shrimp with chili powder, chicken bouillon, chipotle powder, garlic powder, cumin, salt, and black pepper until evenly coated.
4. Heat oil in a large skillet. Add the shrimp, diced tomatoes, and onion. Cook over medium-high heat for 2–3 minutes per side, or until the shrimp are pink and slightly charred. Remove from heat.
5. Top each tostada with a spoonful of guacamole, followed by the cooked shrimp mixture, then the mango salsa.
6. Garnish with fresh cilantro and lime wedges.
7. Serve immediately.
Notes
Tostada Hack: Can’t find tostadas? Buy corn tortillas and fry them in oil to make your own.
Protein Swap: Not into shrimp? Try this recipe with white fish like cod, tilapia, or halibut.
Time Saver: Feel free to use store-bought guacamole and salsa to cut down on prep time.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tostadas
- Calories: 748
- Sugar: 21g
- Sodium: 4692mg
- Fat: 41g
- Saturated Fat: 7g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 21g
- Protein: 37g
- Cholesterol: 252mg