Tostadas are one of my all time favorite dinners because they just look so darn festive! Plus, I’m kind of obsessed with frying my own tostada shells and then making a few homemade chips for snacking too 
I’m still in full on avocado mode here in LA, and have been cooking up a storm using fresh California Avocados! I know that avocados can be found year round, but California Avocado season is over in the fall so I’ve decided that it’s my duty to eat as many avocados as humanly possible in the time being.
For this tostada I used a base of my spicy refried beans because ever since I made them, I’ve been making them in bulk and using them in just about everything! On top of the beans I piled some charred corn, mashed avocado with lime juice and chives, chopped red bell peppers and some spicy garlic sauteed shrimp. Serve this alongside some brown rice and you’ve got one complete, and colorful, meal!
These are also perfect for entertaining! You can make all the toppings and set them out on your counter and let your guests create their own tostada creations. Whip up a few freshly squeezed margaritas if that’s your thing and call it a party!
| Shrimp and California Avocado Tostadas |
- 4 small corn tortillas
- 1/2 cup grape seed oil
- 3 California Avocado
- 3 tbsp chopped chives
- 1 lime, juiced
- 1 cup refried beans
- 4 ears of corn, grilled and kernels removed
- 1/2 lb medium sized shrimp, peeled and de-veined
- 1 red bell pepper, chopped
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- salt and pepper to taste
- In a skillet, heat the grapeseed oil over medium high heat until almost smoking. Add the toritllas into the oil, one at a time, and fry on each side for about 1-2 minutes until golden brown and crispy. Remove with tongs and set aside to dry on a paper towel. Repeat process with other corn tortillas.
- In a small bowl, place the avocado and chives and lime juice. Mash with a fork, season with salt and pepper and set aside.
- Toss the shrimp with the cayenne and garlic powder as well as salt and pepper. Saute in a medium skillet with 2 tbsp of grapeseed oil for 2-3 minutes on each side until pink and cooked.
- Spread the 1/4 cup of refried beans on top of each tortilla.
- Sprinkle on the charred corn
- Spread a layer of the mashed avocado chive mixture on top.
- Top the mashed avocado with the red bell pepper
- Finish with a few shrimp.
- Season with salt and pepper if needed.
{ 22 comments… read them below or add one }
mmmm, so fresh and summery! i love tostadas too…it’s been way too long since i made them!
Gaby the photography is so vibrant. Love all the colors. Wow, looks sooo yum!
MMM!!!! My two favorite things, shrimp and mexican food, how wonderful!!
Amazing. Now craving refried beans, and tortilla, and avocado, and shrimp…gah! My brown bag lunch will not live up to this post.
Eating as many avocados as you can? Tough job, but someone’s gotta do it
Eating California Avocados is also helping our State economy, yay!
Looks delicious. And what a great serving dish!!
What a beautiful picture! This recipe sounds great! I recently got some Himalayan pink salt and organic peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com and I’ll have to try them out in this recipe. Thanks for sharing!
These tostadas look awesome & I very much wish I had some for after my swim today
OOOO, I’m definitely making these.
Oh my. These look wonderful. I am a huge fan of anything with shrimp and avocado. I like the addition of cayenne too I bet it gives it just enough heat.
Oh my, now this is a dish I can get behind. The grilled corn would add the perfect smoky flavor.
I want one (or two, or three) NOW!
One of my favorite restaurants here in Raleigh does great tostadas and these look very similar. My mouth is now watering – yum!
These look and sound amazing!!! I don’t have grapeseed oil though, any other oils that would work just as well?
It’s been ages since I’ve made tostadas and these look fantastic! Definitely will have to make your spicy refried beans to go with them!
This just went onto the menu for next week!
Oh these are right up my alley. Looks SO good!
This looks so good, I wish I had one for breakfast!
We actually just had some chicken and black bean tostadas for dinner earlier in the week – this shrimp and avocado version will definitely be next on our list!
Those look so divine! Literally *everything* that I love! YUM!
A perfect summertime recipe! Adding it to my to-try list for next weekend.
We a lot in common in our kitchens! Shrimp on a tortilla = beautiful hot mess!
(similar shooting styles as well!)
http://bevcooks.com/2011/06/simple-shrimp-fajitas/
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