Shrimp Avocado Tostadas (Gluten-free)

5 from 1 vote

Shrimp Avocado Tostadas (Gluten-free)

Do you feel like indulging in a little fried food? These shrimp avocado tostadas combine crispy tortillas with bright, fresh flavors for an incredible dish!

Prep Time35 mins

Cook Time15 mins

Total Time50 mins

Cuisine: Mexican

Keyword: easy dinner recipes, shrimp avocado toast, shrimp avocado tostadas

Servings: servings

Calories: 206kcal

Author: Diabetic Foodie

Ingredients

2 dried guajillo chile peppers (stemmed and seeded)
3 ½ tablespoons fresh lime juice (divided)
1 tablespoon olive oil (extra-virgin)
3 cloves garlic (minced)
½ teaspoon dried oregano
¼ teaspoon ground cumin
½ teaspoon cayenne pepper (divided)
Kosher salt
1 ½ pounds large shrimp (peeled and deveined)
8 6-inch corn tortillas
3 avocados
3 scallions (thinly sliced — white and green parts separated)
2 tablespoons vegetable oil (plus more for frying tortillas)

Instructions

Toast the chiles in a dry skillet over medium heat, turning frequently, until they start to get speckled.
Transfer the chilis to a bowl and add enough hot water to cover them. If they float, set a small plate or saucepan on top to keep them submerged. Let them sit for about 15 minutes.
In a blender or food processor, add the chiles, 3 tablespoons of the soaking water, 1½ tablespoons of lime juice, olive oil, garlic, oregano, cumin, ¼ teaspoon of cayenne pepper, and ¼ teaspoon of salt. Purée until smooth.
Discard the remaining soaking water, then place the shrimp in the same bowl. Pour the chile mixture over the shrimp and toss to coat.
Cover the bowl and refrigerate for 20 to 30 minutes.
In a skillet big enough to hold a tortilla, add ¼ inch of vegetable oil and heat over medium-high heat.
When the oil is hot, add one tortilla. Cook until golden brown and crisp on both sides, about 1 minute, then transfer to paper towels and sprinkle with salt. Repeat with remaining tortillas.
Halve and pit the avocados, then scoop the flesh into a small bowl. Add the white parts of the scallions, 1½ tablespoons of lime juice, the remaining ¼ teaspoon of cayenne pepper, and ½ a teaspoon of salt.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the shrimp and cook, stirring occasionally, until just opaque, about 5 minutes.
Remove the shrimp from heat and drizzle with the remaining ½ tablespoon of lime juice.
Spread the avocado mixture onto the fried tortillas and top with shrimp. Add your desired toppings and serve with lime wedges.

Notes

This recipe is for 8 servings. Each serving is 1 tostada.

For less heat, use ground black pepper instead of cayenne. For more heat, substitute the guajillo chile peppers for a hotter pepper.

Leftover shrimp can be stored for 3 days and the avocado mixture for 5 days. Both should be covered and placed in the refrigerator.

Nutrition