Chipotle Lime Shrimp Tostadas with Avocado
Crunchy baked corn tostadas spread with lime-mashed avocado and piled with smoky chipotle shrimp, crisp cabbage and fresh cilantro. A fast, no-fuss dinner.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Serves
- 4
Build the tostadas just before eating so the shells stay shatteringly crisp. Look for a chipotle powder that lists only chiles on the label.
Method
-
Heat the oven to 375°F. Spread the tostada shells on a baking sheet and warm , until crisp. If using tortillas, brush with oil and bake , flipping once.
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Toss the shrimp with the olive oil, chipotle powder, smoked paprika, cumin, garlic and 3/4 tsp of the salt.
-
Cook the shrimp in a hot skillet per side, until pink and lightly charred. Squeeze over 1 tbsp of the lime juice and take off the heat.
-
Mash the avocados with 1 tbsp of the lime juice and 1/4 tsp of the salt, leaving some chunks.
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Toss the cabbage with the cilantro, the remaining 1 tbsp lime juice and the remaining 1/4 tsp salt.
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Spread the avocado over each tostada, then pile on the cabbage and shrimp and sprinkle with the cheese. Serve right away with lime wedges.
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