California Avocado Shrimp Tostadas

Serves: 4


3/4 cup beer
3 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
2 ripe, fresh California Avocados, seeded, peeled and cut into 1/2-inch dice
1 Roma tomato finely diced
1/4 cup Finely diced red onion
1 small carrot peeled and finely diced
1 jalapeƱo stem and seeds removed, finely diced
1/2 handful cilantro finely chopped
1 1/2 limes juiced
3 Tbsp. Extra virgin olive oil
As needed Salt to taste
As needed Ground black pepper to taste
As needed Canola oil for frying
4 (6-inch) corn tortillas
4 romaine lettuce leaves finely julienned

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit