By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 12
246 cal · 50 min
Shrimp Avocado Tostadas
Recipe GLPR8669231dea15da
Crispy fried corn tortillas topped with creamy avocado guacamole, seasoned cooked shrimp, sour cream, fresh tomato, and green onions. A vibrant Mexican-inspired appetizer or light main course that combines fresh ingredients with bold flavors.
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Ingredients
2 large hatch green chiles (roasted, peeled, stemmed, and seeded) or 1 poblano pepper
3 tablespoons water
1½ tablespoons fresh lime juice
1 tablespoon vegetable oil (plus additional for frying)
1 teaspoon minced garlic
½ teaspoon dried thyme
¼ teaspoon cayenne pepper (divided)
¼ teaspoon ground cumin
¼ teaspoon salt (divided)
1½ lbs frozen cooked peeled and deveined shrimp, thawed and patted dry
12 corn tortillas
3 avocados
3 green onions, thinly sliced (white and green parts separated)
2 tablespoons chopped fresh cilantro
Sour cream for topping
Chopped fresh tomato for topping
Lime wedges for serving
Directions
Combine the roasted, peeled green chiles, water, lime juice, vegetable oil, garlic, thyme, cayenne pepper, cumin, and salt in a blender. Blend until the mixture reaches a smooth consistency. Pour the chile marinade into a large bowl and add the thawed shrimp, tossing gently to coat all pieces evenly. Set aside and let the shrimp marinate for 15 to 30 minutes at room temperature to absorb the flavors.
While the shrimp marinates, heat approximately ¼ inch of vegetable oil in a large skillet over medium-high heat until the oil shimmers. Working with one tortilla at a time, carefully place it in the hot oil. Fry for about 30 seconds, then flip and fry the other side for another 30 seconds, until the tortilla is golden brown and crispy throughout. Watch carefully to avoid burning.
Using tongs or a slotted spatula, transfer each fried tortilla to a paper towel-lined baking sheet. Allow the tostadas to drain and cool slightly.
Remove the skillet from the heat and carefully pour off the hot oil. Set the skillet aside. Prepare the guacamole by cutting the avocados in half lengthwise, removing the pit, and scooping the flesh into a medium bowl. Mash the avocado with a fork until mostly smooth, leaving some texture if desired.
Fold the white parts of the sliced green onions, fresh cilantro, lime juice, remaining salt, and remaining cayenne pepper into the mashed avocado. Stir gently until combined, being careful not to overmix and turn the guacamole brown.
To assemble each tostada, spread a generous layer of guacamole onto the top of each crispy tortilla. Top the guacamole with a portion of the marinated shrimp, distributing the shrimp evenly across all 12 tostadas. Add a small dollop of sour cream on top of each, then sprinkle with chopped fresh tomato and the reserved green parts of the green onions.
Arrange the assembled tostadas on a serving platter and serve immediately while the tortillas are still crispy, accompanied by lime wedges for squeezing over the top.
Comments
All ingredients are readily available at Charlotte chains—green chiles and corn tortillas are standard at Harris Teeter, Food Lion, and Walmart; shrimp is fresh or frozen yearlong; avocados are consistent. The 50-minute timer is honest for 12 tostadas, though the actual hands-on prep runs closer to 20–25 minutes with cooking and assembly spread across that window. Cost per serving lands around $1.50–$1.80, held up by shrimp prices; the dish is lean and efficient otherwise. This is a great weeknight crowd-pleaser that reheats poorly (the tostada shell softens), so it's best served fresh, but the flavors land well for a family meal without fussy technique or constant attention.
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