Shrimp Avocado Tostadas

Ingredients

• 2Hatch green chillies, thawed, stemmed and seeded (or 1 roasted poblano pepper, stemmed and seeded)
• 1 1/2 tablespoonsfresh lime juice (from about 1 to 2 limes)
• 1 tablespoonvegetable oil
• 1 teaspoonminced garlic
• 1/2 teaspoondried thyme
• 1/4 teaspooncayenne pepper
• 1/4 teaspooncumin
• 1/4 teaspoonsalt
• 680 g (1 1/2 lb)cooked, peeled, deveined shrimp, tails removed, thawed and patted dry
• For fryingvegetable oil
• 12corn tortillas
• 3avocados
• 3green onions, thinly sliced, green and white parts separated
• 2 tablespoonschopped fresh coriander
• 1 1/2 tablespoonsfresh lime juice (from about 1 to 2 limes)
• 1/2 teaspoonsalt
• 1/4 teaspooncayenne pepper
• To servesour cream
• To servechopped fresh tomato
• To servelime wedges

Instructions

1. 1

   Prepare the chillies

   If using fresh chillies or a poblano, roast them over an open hob flame until well charred. Put them in a plastic bag for 10 minutes, then peel away the skins and remove the stems and seeds.

2. 2

   Blend and marinate

   Put the prepared chillies in a blender with 3 tablespoons of water, the first measure of lime juice, 1 tablespoon vegetable oil, garlic, thyme, cayenne, cumin and 1/4 teaspoon salt. Blend until smooth, then toss with the shrimp in a large bowl until coated. Leave for 15 to 30 minutes.

3. 3

   Fry the tortillas

   Heat about 6 mm (1/4 inch) vegetable oil in a large frying pan over medium-high heat. Fry the tortillas one at a time, turning each once, for 1 minute until crisp and golden. Transfer to a baking tray lined with kitchen paper to drain. Take the pan off the heat, drain the oil, then return the pan to the hob.

4. 4

   Make the guacamole

   Halve and stone the avocados, then mash them until mostly smooth. Stir in the white parts of the green onions, coriander, the second measure of lime juice, 1/2 teaspoon salt and 1/4 teaspoon cayenne.

5. 5

   Warm the shrimp

   Set the reserved pan over medium-high heat and cook the shrimp for 2 minutes, until warmed through.

6. 6

   Assemble the tostadas

   Spread guacamole over each crisp tortilla and add the cooked shrimp. Finish with a dollop of sour cream, chopped tomato and the reserved green parts of the green onions. Serve with lime wedges.

What are shrimp avocado tostadas?

Tostadas are crisp, flat tortillas topped with savoury ingredients; the name refers to the toasted or crisp base. They belong to the broad tradition of Mexican tortilla dishes, where tortillas can be served soft or crisp and topped in many ways.

This version pairs creamy avocado with cooked shrimp coated in a smoky, tangy chilli mixture. Frying the tortillas gives the toppings a sturdy, crunchy base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 14g protein, 17g carbs, 10g fat.

The tortillas provide most of the carbohydrates, while avocado and frying oil contribute much of the fat. Shrimp is the main source of protein, with sour cream adding some fat and protein as well. Serve with extra tomato or a green salad for a fresh accompaniment.

Choosing the chillies

Hatch chillies: The recipe calls for thawed Hatch green chillies, with roasted poblano offered as an alternative. Removing the skins, stems and seeds after charring prepares them for a smooth marinade.

Cayenne: A small amount seasons both the shrimp mixture and the guacamole. Keep the measures separate so each part gets its intended seasoning.

Getting crisp tortillas

Oil depth: About 6 mm of oil lets the tortillas fry evenly. Cook them one at a time so they have room to crisp rather than overlap.

Doneness: Turn each tortilla once and look for a golden colour and crisp surface after about 1 minute. Drain on kitchen paper before topping.

Marinating and warming the shrimp

Marinade: Blend the chillies with lime juice, oil and seasonings until smooth, then toss it with the patted-dry shrimp. The 15-to-30-minute rest gives the coating time to cling.

Heating: The shrimp are already cooked, so the final 2 minutes in the pan are just to warm them through. Avoid leaving them in the pan longer than needed.

Making the guacamole

Avocado: Mash the flesh until mostly smooth, leaving a little texture if you like. Stir the lime juice and seasonings through evenly.

Green onions: The white parts go into the guacamole, while the green parts are reserved for the topping. Keeping them separate gives the finished tostadas a fresh garnish.

Serving and timing

Toppings: Assemble the tostadas shortly before serving, so the tortillas stay crisp under the guacamole and shrimp. Add sour cream and chopped tomato, then serve lime wedges alongside.

For a casual appetiser, chop the filling and serve it with tortilla chips as suggested in the recipe. You can prepare the components ahead, but keep the crisp bases separate until serving.

Recipe notes & tips

• Pat the thawed shrimp dry before tossing it with the marinade.
• Let the chillies rest in the bag for the full 10 minutes to make peeling easier.
• Use a large frying pan and fry the tortillas individually for even crisping.
• Drain each tortilla on kitchen paper before adding the toppings.
• Keep the guacamole and shrimp ready, then assemble just before serving.

Variations

• Use poblano: Swap in a roasted poblano for the Hatch chillies as noted in the recipe.
• Adjust the heat: Reduce the cayenne if you prefer a milder tostada.
• Serve as an appetiser: Chop the filling and spoon it onto tortilla chips.
• Add tomato: Use the chopped fresh tomato as a generous finishing topping.
• Change the garnish: Serve with extra lime wedges for a brighter, tangier finish.

Common mistakes to avoid

• Wet shrimp: Excess moisture can dilute the coating; pat the thawed shrimp dry first.
• Skipping the chilli rest: The skins can be harder to remove; leave the charred chillies in the bag for 10 minutes.
• Crowding the pan: Tortillas may not crisp evenly; fry one at a time.
• Overcooking the shrimp: They are already cooked; warm them for 2 minutes, just until heated through.
• Early assembly: Topped tortillas can lose their crunch; add the toppings shortly before serving.

How to store

Refrigerate leftover shrimp and guacamole separately in covered containers and use within 1 to 2 days. Store fried tortillas separately at room temperature and re-crisp them in a dry pan or oven before serving; assemble just before eating.

Frequently asked questions