Free ground shipping on orders over $100.

Late for Taco Tuesday? No Worries, you're just in time for Tostada Thursday! California Avocado Shrimp Tostadas that is!

Posted: Oct 16 2014





  • 4 small corn tortillas
  • 1/2 cup grape seed oil
  • 3 California Avocado
  • 3 tbsp chopped chives
  • 1 lime, juiced
  • 1 cup refried beans
  • 4 ears of corn, grilled and kernels removed
  • 1/2 lb medium sized shrimp, peeled and de-veined
  • 1 red bell pepper, chopped
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • salt and pepper to taste


  1. In a skillet, heat the grapeseed oil over medium high heat until almost smoking. Add the toritllas into the oil, one at a time, and fry on each side for about 1-2 minutes until golden brown and crispy. Remove with tongs and set aside to dry on a paper towel. Repeat process with other corn tortillas.
  2. In a small bowl, place the avocado and chives and lime juice. Mash with a fork, season with salt and pepper and set aside.
  3. Toss the shrimp with the cayenne and garlic powder as well as salt and pepper. Saute in a medium skillet with 2 tbsp of grapeseed oil for 2-3 minutes on each side until pink and cooked.
  4. Spread the 1/4 cup of refried beans on top of each tortilla.
  5. Sprinkle on the charred corn
  6. Spread a layer of the mashed avocado chive mixture on top.
  7. Top the mashed avocado with the red bell pepper
  8. Finish with a few shrimp.
  9. Season with salt and pepper if needed.

More Posts


Leave a comment

All blog comments are checked prior to publishing


Sign up for and receive 20% off your first order!
We'll keep you posted on new arrivals, sales, events, and more.