Tacos are so 2017. It’s time to elevate to the tostada world. JK.. I will always love tacos, but This Shrimp Tostada is basically like the perfect nacho bite. Like when you’re eating nachos, and you get the perfect bite that has a little bite of each topping, you know? These Tostadas can pass as the perfect appetizer if you’re hosting a summer barbecue/pool party/or family get-together. Or if you’re me, you can make them and just eat a bunch of them and just call it dinner.

 

Here’s what you’ll need…

Tostada base

6 corn tortillas

Coconut oil or vegetable oil

pinch of salt

Slaw

1 cup shredded carrots

1 cup purple cabbage

juice from 1/2 lime

1 ripe avocado

Protein

1 lb jumbo shrimp, deveined, tails removed

 

Directions:

  1. Preheat oil for frying by filling a small cast iron pan with oil over medium-high heat
  2. While your oil is preheating, quart your corn tortillas
  3. Once your oil is preheated, fry your tortillas for about 15 seconds per side, or until they turn golden brown
  4. Transfer tortillas to a plate lined with paper towels and sprinkle with a pinch of salt to cool off and remove any excess oil
  5. While your tortillas a cooling, dice the slaw ingredients into small, pea-sized peices
  6. Stir slaw ingredients together
  7. Finally, cook shrimp on a grill or pan with a pinch of salt
  8. Assemble tostada by layering each tortilla with 2 tablespoons of slaw and one shrimp
  9. ENJOY!
Shrimp Tostada
These shrimp tostadas are the perfect party snack! Healthy and delicious, they are full of flavor and fresh ingredients. Impress your guests with these bite-sized elevated tacos!
These shrimp tostadas are the perfect party snack! Healthy and delicious, they are full of flavor and fresh ingredients. Impress your guests with these bite-sized elevated tacos!
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Shrimp Tostada
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

These shrimp tostadas are the perfect party snack! Healthy and delicious, they are full of flavor and fresh ingredients. Impress your guests with these bite-sized elevated tacos!

Course: Appetizer
Cuisine: Mexican
Servings: 24 Tostadas
Author: Maddie Augustin
Ingredients
Tostada base
  • 6 corn tortillas
  • Coconut oil or vegetable oil
  • pinch of salt
Slaw
  • 1 cup shredded carrots
  • 1 cup purple cabbage
  • juice from 1/2 lime
  • 1 ripe avocado
Protein
  • 1 lb jumbo shrimp deveined, tails removed
Instructions
  1. Preheat oil for frying by filling a small cast iron pan with oil over medium-high heat
  2. While your oil is preheating, quart your corn tortillas
  3. Once your oil is preheated, fry your tortillas for about 15 seconds per side, or until they turn golden brown
  4. Transfer tortillas to a plate lined with paper towels and sprinkle with a pinch of salt to cool off and remove any excess oil
  5. While your tortillas a cooling, dice the slaw ingredients into small, pea-sized peices
  6. Stir slaw ingredients together
  7. Finally, cook shrimp on a grill or pan with a pinch of salt
  8. Assemble tostada by layering each tortilla with 2 tablespoons of slaw and one shrimp
  9. ENJOY!