Shrimp Tostadas with Guacamole & Pico de Gallo

Crispy baked corn tortillas topped with spiced shrimp, creamy guacamole, and fresh pico de gallo. A quick, bright dinner for two with lime, cilantro, and jalapeño.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 205°C (400°F).

Step 2

If using frozen shrimp, place them in a colander and run under cold water until there are no more ice chunks; set aside to drain. If using fresh shrimp, skip this step.

Step 3

Drizzle both sides of the tortillas with oil and sprinkle with salt; place on a baking sheet. Bake for 10–15 minutes, flipping halfway through, until the tortillas are crispy and lightly browned on both sides.

Step 4

In a medium bowl, combine the spices and oil.

Step 5

Toss shrimp in spice mixture and set aside.

Step 6

Wash and dry the fresh produce.

Step 7

Peel and mince garlic; add to a medium bowl. Halve avocado and remove pit; scoop out the flesh into the bowl with garlic.

Step 8

Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Add half to the bowl with avocado and the other half to another medium bowl for the pico de gallo.

Step 9

Juice the lime into the bowl with avocado; add salt and pepper and mash with a fork until smooth.

Step 10

Peel and small dice the shallot; small dice the tomatoes. Add both to the bowl with the cilantro for the pico de gallo.

Step 11

Quarter the jalapeño pepper lengthwise; seed and remove ribs of the jalapeño with a spoon. Finely dice and add to the pico de gallo. Season with salt and pepper and stir to combine.

Step 12

Preheat a skillet over medium-high heat.

Step 13

Once the pan is hot add shrimp; cook until opaque, 1–2 minutes per side.

Step 14

To serve, divide the tortillas between plates, top with guacamole, shrimp, and pico de gallo. Enjoy!