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Shrimp and Avocado Tostadas
Tostadas make an easy, satisfying meal, and these can be on the table in about 30 minutes. For ease and speed, we use the oven to crisp the tortillas to make the base. We broil the shrimp, then toss them while still warm with mayonnaise and lime juice so they better absorb the seasonings. Garnish the tostadas with chunks of rich, creamy avocado plus quick-pickled red onion for crunch and tang.
4
Servings
30 minutes
Ingredients
-
½
small red onion, finely chopped
-
3
tablespoons lime juice, divided, plus lime wedges to serve
Directions
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01Heat the oven to 400°F with a rack in the upper-middle position. In a small bowl, stir together the onion, 2 tablespoons lime juice and a pinch of salt; set aside. Brush the tortillas on both sides with 1 tablespoon oil, then place in a single layer on a broiler-safe rimmed baking sheet. Bake until golden brown and crisp, 8 to 10 minutes, flipping once halfway through. Transfer to individual plates; reserve the baking sheet. Heat the oven to broil with a rack 4 inches from the element.
Reviews
March 30, 2026
Delicious
Quick and satisfying meal. Doubled the avocado. Used premade tostadas. Will make again.
July 24, 2025
So easy!!
This is one of those summer recipes that comes together quickly with minimal prep work. Just takes time to bake the tortillas and then the shrimp. I broiled the shrimp at the end to get the brown the recipe mentions. This is also a fun with for people to assemble themselves. Perfect for a dinner with a friend who is pescatarian and can't eat cheese.
February 28, 2024
Easy and delicious
Love the creaminess and the tanginess of the mayo-lime combo. The pickled onion has just enough bite. I had some leftover napa cabbage that I sliced up and threw on top for a little extra crunch. DELISH!
December 31, 2023
Easy, fast, delicious!
Made this for a quick meal, and I really liked the baked corn tortillas. They came out crispy but not greasy. Tender shrimp with lots of flavor. I did change the red onion to green onion for a milder taste. This is a go-to recipe for busy weeknights.
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