California Avocado Shrimp Tostadas

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Nutritional Highlights (per serving)

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30 g
Total Fat
19 g
115 mg
550 mg
 California Avocado Shrimp Tostadas

Pump up your basic tostada with fresh California Avocados and jumbo shrimp.


Serves: 4
3/4  cup  beer
  bay leaves
1/2  tsp.  celery seeds
1/2  tsp.  cayenne
1/2  tsp.  salt
1/2  lb.  domestic, wild-caught jumbo shrimp, peeled and cleaned
  ripe, fresh California Avocados, seeded, peeled and cut into 1/2-inch dice
  Roma tomato, finely diced
1/4  cup  Finely diced red onion
  small carrot, peeled and finely diced
  jalapeño, stem and seeds removed, finely diced
1/2  handful  cilantro, finely chopped
1 1/2    limes, juiced
Tbsp.  Extra virgin olive oil
  As needed  Salt, to taste
  As needed  Ground black pepper, to taste
  As needed  Canola oil, for frying
  (6-inch) corn tortillas
  romaine lettuce leaves, finely julienned

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Combine beer, bay leaves, celery seeds, cayenne and salt in a saucepan and bring to a boil. Add shrimp and cook 2 to 3 minutes, or until just turning pink and cooked through. Remove shrimp from liquid, cool to room temperature, and cut into 1/2-inch dice.
  2. In a large bowl, combine cooked shrimp with avocado, tomato, onion, carrot, jalapeño, cilantro, lime juice, olive oil, salt and pepper. Stir gently, taste, and adjust seasonings as necessary. Chill thoroughly.
  3. Meanwhile, pour oil to a depth of ½-inch in a small pan for frying. Fry the tortillas on both sides until crisp and drain on paper towels.
  4. To serve, divide julienned lettuce evenly between each crispy corn tortilla. Top with avocado shrimp mixture and serve immediately.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Copyright © 2012, Mary Sue Milliken and Susan Feniger,

Calories 420
Total Fat 30 g
Trans Fat 0 g
Saturated Fat 3.5 g
Monounsaturated Fat 20 g
Polyunsaturated Fat 5 g
Total Carbs 0 g
Dietary Fiber 6 g
Total Sugar 0 g
Protein 19 g
Cholesterol 115 mg
Sodium 550 mg
Potassium 740 mg

Vitamin A 2113 IU; Vitamin C 26 mg; Calcium 96 mg; Iron 3.7 mg; Vitamin D 86 IU; Folate 100 mcg; Omega 3 Fatty Acid 0.8 g

% Daily Value*: Total Fat 46%; Vitamin A 40%; Vitamin C 45%; Calcium 10%; Iron 20%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Mary Sue Milliken

Chefs Mary Sue Milliken and Susan Feniger, Border Grill in Los Angeles, CA

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