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Shrimp Tostadas with Avocado, Cabbage, and Jalapeño Ranch Recipe

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4.4 from 69 reviews

These Shrimp Tostadas are a vibrant and flavorful Mexican-inspired dish featuring crispy baked corn tortillas topped with spiced sautéed shrimp, creamy smashed avocado, crunchy shredded cabbage, tangy pickled red onions, fresh cilantro, and crumbly Cotija cheese, finished with a drizzle of zesty jalapeño ranch. Perfect for a quick and delicious weeknight meal, they combine bold spices and fresh ingredients for a satisfying and colorful plate.

Ingredients

Tostada Shells

  • 8 corn tortillas
  • Avocado oil spray
  • Kosher salt, to taste

Shrimp

  • 1 pound raw shrimp, peeled, deveined, and tails removed
  • Juice and zest of 1 lime
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons avocado oil or olive oil

Toppings

  • 2 avocados
  • Shredded red cabbage
  • Pickled red onions
  • Chopped cilantro
  • Cotija cheese
  • Jalapeño ranch, for drizzling

Instructions

  1. Prepare Tostada Shells: Preheat the oven to 425 degrees F. Spray both sides of each corn tortilla generously with avocado oil spray and season with kosher salt to taste. Arrange the tortillas in a single layer on a large baking sheet. Bake for 6 minutes, then flip each tortilla and bake for an additional 3 to 5 minutes, or until the tortillas are crispy and golden.
  2. Season the Shrimp: Pat the shrimp dry thoroughly using paper towels to remove excess moisture. In a large bowl, combine the shrimp with lime zest, lime juice, chili powder, smoked paprika, ground cumin, garlic powder, onion powder, kosher salt, and black pepper. Stir well until all shrimp are evenly coated with the spice mixture.
  3. Cook the Shrimp: Heat 2 tablespoons of avocado or olive oil in a large skillet over medium-high heat. Add the seasoned shrimp to the hot skillet and sauté for 5 to 8 minutes, turning occasionally, until the shrimp turn opaque and are cooked through. Remove from heat.
  4. Prepare Avocado Spread: In a small bowl, mash the avocados using a fork until smooth but still slightly chunky. Spread the smashed avocado evenly over each crispy tostada shell to create a creamy base layer.
  5. Assemble the Tostadas: Top each avocado-coated tostada with sautéed shrimp, a generous amount of shredded red cabbage, pickled red onions, chopped cilantro, and a sprinkle of crumbly Cotija cheese.
  6. Finish and Serve: Drizzle each assembled tostada with jalapeño ranch dressing for a creamy, spicy kick. Serve immediately while the shells are crisp and the shrimp are warm.

Notes

  • For extra crunch, you can double-bake the tortillas if preferred.
  • If you don’t have jalapeño ranch, a drizzle of sour cream mixed with a bit of hot sauce works well.
  • Make sure shrimp are not overcrowded in the pan to ensure even cooking and proper searing.
  • Pickled red onions can be store-bought or homemade by soaking thinly sliced red onions in vinegar, sugar, and salt.
  • To keep the tostadas crispy, assemble just before serving.

Find it online: https://justsosavory.com/shrimp-tostadas-with-avocado-cabbage-and-jalapeno-ranch-recipe/