Shrimp, Corn & Avocado Tostadas

shrimp corn avocado tostadasThere's something about summertime that just makes me crave Mexican cuisine. The bold and spicy flavors are perfect for warm nights out on the patio with good company and a margarita (or two). And with fall just around the corner, there's no better time than now to take advantage of the last few nights of summer.

I love this recipe for shrimp, corn, and avocado tostadas. The best part? They're totally easy to make and ready in under 10 minutes! Andale andale! Make these tonight!


Shrimp, Corn & Avocado Tostadas adapted from Notes From My Food Diary:


  • 3 Tablespoons lime juice
  • 3 Tablespoons minced cilantro
  • 1/4 cup vegetable oil
  • 1 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • Hot pepper sauce, to taste
  • Salt, to taste
  • 1 pound cooked medium shrimp, peeled and de-veined
  • 1 cup cooked corn kernels (can be from a can)
  • 1 ripe avocado, peeled, pitted, and chopped
  • 1 cup grated Monterey Jack cheese
  • 1/2 cup minced red onion
  • 2 tomatoes, chopped
  • 4 corn tortillas, fried
  • 2 cups shredded lettuce
  • 1/4 cup slice jalapeno
  • Cilantro sprigs, for garnish


 1. In a large bowl, combine the lime juice, cilantro, vegetable oil, coriander, and cumin. Season with the hot pepper sauce and salt to taste.

2. Add in shrimp, corn, avocado, cheese, shrimp, red onion, and tomatoes. Stir, and taste to see if your mixture needs more salt, pepper, or hot sauce.

3. Top the fried tortillas with shredded lettuce and the shrimp mixture. Garnish with the sliced jalapeno and cilantro sprigs, and serve.


Image via 3liz4/Flickr

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