California Avocado Shrimp Tostadas

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Serves: 4
  small corn tortillas
1/2  cup  grape seed oil
  ripe, Fresh California Avocados , seeded, peeled and diced
Tbsp.  chopped chives
  lime, juiced
cup  refried beans
  ears of corn, grilled and kernels removed
1/2  lb.  medium sizedd shrimp, peeled and de-veined
  red bell pepper, chopped
tsp.  cayenne pepper
tsp.  garlic powder
  As needed  Salt and pepper to taste

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


  1. In a skillet, heat the grapeseed oil over medium high heat until almost smoking. Add the toritllas into the oil, one at a time, and fry on each side for about 1-2 minutes until golden brown and crispy. Remove with tongs and set aside to dry on a paper towel. Repeat process with other corn tortillas
  2. In a small bowl, mash the avocado, chives and lime juice together with a fork, season with salt and pepper and set aside
  3. Toss the shrimp with the cayenne and garlic powder as well as salt and pepper. Saute in a medium skillet with 2 Tbsp. of grapeseed oil for 2-3 minutes on each side until pink and cooked.
  4. Spread 1/4 cup of refried beans on top of each tortilla
  5. Sprinkle on the charred corn
  6. Spread a layer of the mashed avocado chive mixture on top
  7. Top with the red bell pepper
  8. Finish with a few shrimp
  9. Season with salt and pepper if needed

*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.

© 2011 What’s Gaby Cooking

What's Gaby Cooking

What’s Gaby Cooking for the California Avocado Commission.

Gaby is a brand advocate. Their content on the California Avocado Commission website and/or blog are part of their partnership with our organization.

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