I really love a tostada. The crunchiness really does it for me! The mango salsa is sweet with a little crunch and spice. It takes me right to the beach! So, if you are looking for some summer vibes, you are in the right place! I love a really thin tostada so I buy El Ranchero brand. I find them at most of grocery stores.
When it comes to shrimp, I buy frozen, deveined, tail off shrimp from Costco usually, but I also love the Trader Joe’s wild caught Argentinian red shrimp. Shrimp is almost always frozen unless you are getting it right from where it was caught. So you are better off buying it frozen. If it is thawed, it was frozen before.
My kids actually love shrimp, which is great! It is a nice lean healthy protein for them. When I make these, I also make them for my kids, but because they don’t like their food to touch (in most occasions, haha) I just serve the shrimp separate with chips and salsa and guacamole on the side. That way we are all basically eating the same thing, just a different presentation.
Recipe Card
Course: DinnerCuisine: MexicanDifficulty: Easy4
servings15
minutes15
minutes366
kcal29
g15
g25
gIngredients
8 corn tostadas
16 oz raw shrimp
Kinders The Seafood Blend Seasoning, or a chili-lime seasoning will work too (like Tajin)
1 avocado, smashed (roughly 8 oz total)
1 mango, cubed
1/2 red bell pepper, diced small
1/4 small red onion, diced small
1 jalapeno pepper, seeds removed and diced small
2 tsp chopped cilantro, additional for garnish
Juice of 1 lime
1/4 tsp salt, more to taste
Directions
- Toast tostadas in the oven for 5-6 minutes at 350 degrees.
- Combine mango, red bell pepper, red onion, jalapeno, cilantro, lime juice, salt in a medium bowl.
- Spread approximately 1 oz smashed avocado over each tostada.
- Season shrimp with seasoning.
- Cook shrimp over medium heat until opaque (3-4 minutes).
- Divide shrimp over tostadas and top with mango salsa.
- Garnish with additional cilantro
