These healthy baked tostadas are topped with creamy guacamole and sautéed shrimp.
Last week I shared my ultimate five ingredient guacamole recipe so I thought we could keep the healthy Mexican food theme going. Ya dig?
I’m a huge fan of traditional tostadas but I’ve found that I actually prefer making them myself. Typically deep fried, my healthier baked version requires just a tablespoon of heart-healthy olive oil and results in perfect crunchy, crispy tortillas. Minus a ton of extra calories and fat.
To assemble, I spread each tortilla thick with homemade guacamole and top with warm shrimp sautéed in cumin, smoked paprika and other spices. We love using the wild caught shrimp from the freezer section because they’re not only affordable but also great for the environment.
To keep the party rolling for Cinco de Mayo, I’ll be sharing my new favorite spicy jalapeño margarita recipe soon. In the meantime, be sure to check out the Inspired Gathering blog for more delicious Mexican-inspired recipes. Stay tuned!
No forks required.
- 8 corn tortillas
- 2 tablespoons extra virgin olive oil (divided)
- 1 ½ teaspoons salt (divided)
- 48 raw shrimp (peeled and deveined)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne (optional)
- 8 servings guacamole
- cilantro, shredded cabbage, lime wedges (to serve)
- Pre-heat oven to 400 degrees and line a baking sheet with foil. Brush tortillas evenly on both sides with half of the olive oil (1 tablespoon) and 1/2 teaspoon of the salt. Bake for 4-5 minutes per side or until brown and crispy.
- While the tortillas are baking, heat the remaining olive oil (1 tablespoon) in a large skillet over medium-high heat. Sprinkle shrimp evenly with remaining salt (1 teaspoon), cumin, garlic powder, smoked paprika and cayenne. Sauté until shrimp become orange and cooked through, about 3-4 minutes; remove from heat.
- Begin assembling tostadas by spreading each tortilla with two tablespoons guacamole. Top with 6 shrimp and optional garnishes (i.e. shredded cabbage, cilantro, etc.) Serve immediately.
These look so good! I will be making them very soon!
I hope you love them!
Love all the textures and flavors in this!!
Thank you lady!
Shrimp and avocado were kind of made for each other, such a great combination!
That is the absolute truth!
I LOVE tostadas! These sound like dinner!
You can never go wrong with a good tostada! This sounds delish!
I made these for dinner tonight. There’s just the 2 of us, so I halved the recipe. I used a store bought guacamole out of laziness, and instead of cabbage and cilantro, I made a quick tropical salsa to go on top. I did make the tostadas and shrimp per the recipe. So very good and super quick.
For the salsa (if you’re curious), the store had precut pineapple, papaya, and kiwi in a container, so I diced those small and added jalapeno, red onion, lime zest and juice, and a pinch of kosher salt. I made that first while my shrimp was thawing so the flavors could come together.
Oh my gosh I love the adaptations you made to the recipe! It sounds incredible!!!! Thanks for sharing!
These are gorgeous! Perfect for taco (tostada!) Tuesday too!
Thank you lady!
That looks good! Great photography!
Thank you so much!!
Thanks Liz! I made these tonight and they were delicious! The guacamole was great and we liked the crunchiness of the homemade tostadas
Oh I’m so glad you made these and loved it Michelle!
I’ve been eating a lot of shrimp lately. I’m always happy to have new recipes and this one looks yummy!
I hope you love this one Candace! Thanks so much!