Description
Light and delicious shrimp tostadas that combine crunchy flavors with fresh ingredients, perfect for busy weeknights or light lunches.
Ingredients
- 1 lb medium-sized shrimp, peeled and deveined
- 8 corn tostadas
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp ground cumin
- Juice of 1 fresh lime
- 2 cups shredded cabbage
- 1/4 cup chopped cilantro
- 1 avocado, sliced
- Salsa
Instructions
- Heat olive oil in a skillet over medium heat.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Toss in the shrimp and cumin. Cook until the shrimp turns pink, usually about 3-4 minutes.
- Squeeze fresh lime juice over the shrimp and give it a good stir.
- Assemble the tostadas by layering shredded cabbage, shrimp mixture, avocado slices, and salsa on the crispy tostada base.
Notes
For extra crunch, layer the cabbage beneath the shrimp. Store leftovers in an airtight container; reheat in the oven to restore crunchiness.