Ingredients
6
6 servings
- •6 corn tortillas
- •olive oil, to taste
- •1 lb shrimp, peeled and deveined
- •1 cup english cucumber, diced
- •1 cup tomato, diced
- •1 avocado, diced
- •1 cup red onion, diced
- •1 lemon, juiced
- •1 lime, juiced
- •1 tablespoon fresh cilantro, chopped
- •salt, to taste
- •1 serrano pepper, finely chopped, optional
Instructions
- Preheat oven to 425ºF (220ºC).
- Lay the corn tortillas on a parchment paper-lined baking sheet and lightly brush both sides with olive oil.
- Bake the tortillas for 5 minutes and then flip them over continue baking another 5 minutes. The tostadas should be brown and crispy. Set the pan aside to cool.
- Roughly chop the shrimp and transfer to a bowl.
- Add the cucumber, tomato, avocado, red onion, lemon juice, lime juice, cilantro, salt, and serrano chile (optional), and stir to combine.
- Marinate for 10-15 minutes.
- Spoon the shrimp mixture onto the tostadas.
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 253
- Carbohydrate: 23g
- Fat: 10g
- Fiber: 5g
- Protein: 18g
- Sugar: 4g
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