"A crispy shell topped with smashed Avocado, fajita-style veggies & shrimp, plus allll the fixins. Yes, please! Full disclosure: the kids were NOT fans of this one. Oh yea..meltdowns, refusal, bribing..the whole nine yards went down. But don’t worry - we LOVED it. Just over here trying to navigate the storm that are kids."
Avocado and Shrimp Fajita Tostadas
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- Recipe Card
Prep time 25mins
Cook time 10mins
Serves or Makes: 4-6
Recipe Card
ingredients
- 8 (6 inch) corn tortillas
- 3 avocados
- Salt and black pepper, To Taste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon oregano
- 1/2 teaspoon celery salt
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoon grapeseed oil
- 1 pound shrimp, peeled and deveined
- 2 red bell peppers, cored and sliced into 1/4 inch rounds
- 1 yellow bell pepper, cored and sliced into 1/4 inch rounds
- 1/2 yellow onion, cut into 1/4 inch slices
- 1 jalepeno, sliced
- 4-6 radishes, sliced
- 2 scallions, sliced
- 1/4 cup leaves cilantro
- 1/4 cup crumbled cotija cheese
Method
Step 1
In a medium bowl, mash avocado with a fork and season with salt and pepper to taste. Set aside.
Step 2
In a small ramekin, mix the cumin, smoked paprika, six chili spice, oregano, celery salt, salt & pepper. Set aside.
Step 3
Heat grapeseed oil in a large cast iron skillet over medium heat until shimmering. Add shrimp and cook for 1 minute. Flip with tongs and cook 1 minute more. Remove shrimp to a plate and set aside.
Step 4
Add sliced bell pepper and onion to skillet and cook for approximately 5 minutes until browned and semi-soft but still crisp. Add shrimp back to the skillet, dust on the seasonings, add 1/4 cup water and cook stirring just until seasonings are distributed well and shrimp is cooked through. Turn off heat.
Step 5
Top tostada shells with smashed avocado, fajita veggies, and shrimp. Top with fresh radish, jalapeño, cilantro leaves, scallions, and Cotija cheese. Serve warm.