California Avocado season has ended.

California Avocado Shrimp Tostadas

Total time:

15 min

Prep time:


Cook time:

15 min

Nutritional Highlights (Per serving) See Full
420 Calories
30 g Fat
6 g Fiber
550 mg Sodium
California Avocado Shrimp Tostadas


Pump up your basic tostada with fresh California Avocados and jumbo shrimp.


Serves: 4

3/4 cup beer
3 bay leaves
1/2 tsp. celery seeds
1/2 tsp. cayenne
1/2 tsp. salt
1/2 lb. domestic, wild-caught jumbo shrimp, peeled and cleaned
2 ripe, fresh California Avocados, seeded, peeled and cut into 1/2-inch dice
1 Roma tomato, finely diced
1/4 cup Finely diced red onion
1 small carrot, peeled and finely diced
1 jalapeño, stem and seeds removed, finely diced
1/2 bunch cilantro, finely chopped
1 1/2 limes, juiced
3 Tbsp. Extra virgin olive oil
As needed Salt, to taste
As needed Ground black pepper to taste
As needed Canola oil, for frying
4 (6-inch) corn tortillas
4 romaine lettuce leaves, finely julienned

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. Combine beer, bay leaves, celery seeds, cayenne and salt in a saucepan and bring to a boil. Add shrimp and cook 2 to 3 minutes, or until just turning pink and cooked through. Remove shrimp from liquid, cool to room temperature, and cut into 1/2-inch dice.
  2. In a large bowl, combine cooked shrimp with avocado, tomato, onion, carrot, jalapeño, cilantro, lime juice, olive oil, salt and pepper. Stir gently, taste, and adjust seasonings as necessary. Chill thoroughly. 
  3. Meanwhile, pour oil to a depth of ½-inch in a small pan for frying. Fry the tortillas on both sides until crisp and drain on paper towels.
  4. To serve, divide julienned lettuce evenly between each crispy corn tortilla. Top with avocado shrimp mixture and serve immediately.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Copyright © 2012, Mary Sue Milliken and Susan Feniger,

Nutrition information per serving

Calories 420
Total Fat 30 g (Sat 3.5 g, Trans 0 g, Poly 5 g, Mono 20 g)
Cholesterol 115 mg
Sodium 550 mg
Potassium 740 mg
Dietary Fiber 6 g
Protein 19 g

Vitamin A 2113 IU; Vitamin C 26 mg; Calcium 96 mg; Iron 3.7 mg; Vitamin D 86 IU; Folate 100 mcg; Omega 3 Fatty Acid 0.8 g

% Daily Value*: Total Fat 46%; Vitamin A 40%; Vitamin C 45%; Calcium 10%; Iron 20%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Chefs Mary Sue Milliken and Susan Feniger, Border Grill in Los Angeles, CA


(7 Ratings)