Avocado Shrimp Tostadas

Why I Love This Recipe

I'm getting into full-on avocado mode here in LA because it's ALMOST spring. Never mind the fact that I'm literally sitting here writing this blog post in a full puffer jacket... March is around the corner, and let's hope the 70-degree weather is coming with it!

So while I fantasize about spring dinner parties outside, let's make tostadas! These babies are made with my spicy refried bean recipe because ever since making that all those years ago, 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, pico, and some spicy garlic sautéed shrimp.

These are also perfect for entertaining! You can make all the toppings, 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!

Ingredients

Substitutions & Swaps

🌮 Tostada Shells

• Store-bought tostada shells - Guerrero or Mission brand tostada shells work in a pinch and skip the frying step entirely. Not quite as fresh but totally respectable on a weeknight.
• Flour tortillas (fried) - Frying flour tortillas gives you a slightly chewier, more pliable base. Great if you want a little more structure under heavy toppings.
• Baked corn tortillas - Brush with a little oil and bake at 400 degrees for 8 to 10 minutes for a lighter, crunchier shell that skips the deep fry without sacrificing the snap.
• Cassava flour tortillas (fried) - For a grain-free version, cassava tortillas fry up nearly identical to corn with a neutral flavor that lets the toppings shine.

🍤 Shrimp

• Sea scallops (sliced in half crosswise) - Sear hard and fast in a screaming hot pan. The caramelized crust pairs beautifully with the cayenne and garlic seasoning already in the recipe.
• Grilled mahi-mahi (flaked) - Mahi holds up well to the cayenne rub and the flaky texture layers into the tostada without overpowering the avocado and corn.
• Blackened chicken thighs (sliced thin) - Boneless skinless thighs stay juicy even with the cayenne heat. Slice them thin so you get protein in every bite without toppling the stack.
• Spiced chickpeas (roasted) - Toss canned chickpeas with the same cayenne and garlic powder, then roast at 425 until crispy. They add serious crunch and keep things plant-forward without feeling like a compromise.
• Langostino tails - Sweeter and more delicate than shrimp, langostino cooks in about 90 seconds per side. The lobster-adjacent flavor makes these tostadas feel genuinely luxurious.

🥑 Avocado Mash

• Store-bought chunky guacamole - A good quality chunky guac (look for one with minimal fillers) works here when avocados are not at peak ripeness and you need reliable flavor fast.
• Whipped ricotta with lime - Whip whole milk ricotta with lime juice, salt, and a little olive oil for a creamy, tangy base that plays off the spiced shrimp in a really unexpected way.
• Avocado crema - Blend ripe avocado with Mexican crema, lime juice, and a pinch of salt until silky smooth. Pipeable and gorgeous, especially if you want a cleaner plated look for entertaining.
• Smashed white bean spread - Cannellini beans mashed with olive oil, lemon, and garlic have a buttery texture close to avocado. Works especially well when avocados are rock hard at the store.

🌽 Corn

• Frozen fire-roasted corn (thawed and charred in a cast iron) - Spread in a single layer in a dry cast iron over high heat until you get dark spots. You get that same smoky char flavor without firing up the grill.
• Elote-style corn (dressed with cotija and chili powder) - Toss the grilled kernels with a little mayo, cotija, chili powder, and lime before topping the tostada. It layers in an extra flavor dimension that complements the cayenne shrimp.
• Roasted poblano strips - Char and peel a couple of poblanos and slice them into strips. They bring a similar smoky sweetness to corn with a gentle vegetal heat that works beautifully here.
• Charred zucchini (diced small) - Dice zucchini and cook in a screaming hot dry skillet until the edges blacken. It picks up the same caramelized notes as grilled corn and keeps things feeling fresh and summery.

🫘 Refried Beans

• Spicy refried black beans - Black beans have a deeper, earthier flavor than pinto and hold up better under heavy toppings. Add a chipotle pepper in adobo while mashing for a smoky heat that anchors the whole tostada.
• Whole pinto beans (smashed with lard or bacon fat) - Smashing whole pintos in rendered lard or bacon fat gives you a rustier, more textured spread with far more depth than anything from a can.
• Hummus - A bold, lemony hummus swapped in as the base layer works surprisingly well here. The tahini richness reads similarly to refried beans and keeps things creamy without heaviness.
• Green chile white bean spread - Blend cannellini beans with roasted green chiles, garlic, and a squeeze of lime. The heat from the chiles echoes the cayenne on the shrimp and ties the whole tostada together.

How to Make Avocado Shrimp Tostadas

Step 1: In a skillet, heat the oil over medium-high heat until almost smoking. Add the tortillas into the oil, one at a time, and fry on each side for about 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.

Step 2: In a small bowl, place the avocado and chives and lime juice. Mash with a fork, season with salt and pepper and set aside.

Step 3: Toss the shrimp with the cayenne and garlic powder as well as salt and pepper. 

Step 4: Sauté in a medium skillet with 2 tablespoons of oil for 2-3 minutes on each side until pink and cooked.

Step 5: Spread the ¼ cup of refried beans on top of each tortilla.

Sprinkle on the charred corn

Step 6: Spread a layer of the mashed avocado chive mixture on top.

Top the mashed avocado with the pico

Step 7: Finish with a few shrimp. Season with salt and pepper if needed.

🥑🍤🌽 Tips & Tricks for the Best Avocado Shrimp Tostadas

Crispy, loaded, and absolutely impossible to eat without making a mess in the best way.

• Fry your tortillas in oil that is almost smoking, not just warm. Corn tortillas need high heat to blister and crisp quickly. If the oil is too cool, the tortilla absorbs it and turns greasy and soft instead of shattering crispy.
• Drain your fried tostada shells on a paper towel in a single layer. Stacking them while hot traps steam between the shells, which softens the bottoms and defeats the whole point of frying them yourself.
• Mash the avocado with a fork, not a blender or food processor. You want a chunky, textured spread here, not a smooth puree. The irregular pieces hold up better on the tostada and give every bite more substance.
• Add the lime juice to the avocado mash immediately after cutting. Lime juice slows oxidation by lowering the pH at the surface of the avocado flesh. This keeps your mash green and fresh-looking even if you are prepping ahead.
• Pat your shrimp completely dry before tossing them with the spices. Surface moisture on shrimp creates steam in the pan, which prevents the cayenne and garlic powder from forming a proper crust and leads to rubbery, gray shrimp instead of nicely seared ones.
• Cook the shrimp in a single layer and do not crowd the pan. Crowding drops the pan temperature and causes the shrimp to steam rather than sear. Work in two batches if needed. Two minutes per side is all it takes.
• Warm your refried beans before spreading them. Cold beans are stiff and tear the tostada shell when you try to spread them. Warm beans spread in an even, smooth layer and act as the glue that holds all your toppings in place.
• Grill the corn before removing the kernels. Char on the corn adds a smoky sweetness that balances the heat from the cayenne shrimp. Plain boiled or canned corn does not bring that same depth of flavor to the final tostada.
• Build your tostadas in the correct order: beans, corn, avocado, pico, shrimp. Starting with refried beans as the base layer anchors everything above it. The avocado going on after the corn keeps the shrimp from sliding off the top.
• Serve tostadas within five minutes of assembling them. The moisture from the beans, avocado, and pico de gallo will soften and eventually crack the fried shell if it sits too long. Assembly is the last step, always.
• Set up a tostada bar with all toppings in separate bowls when entertaining. This keeps every component at its best texture until guests are ready to eat, and it means you are not assembling 10 tostadas at once while trying to be a host.

Avocado Shrimp Tostadas FAQs

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