California Avocado Shrimp Tostadas

Serves: 4


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

*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