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.
- 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.