Mini Shrimp Tostadas with Guacamole


Perfect for incorporating flavors from South of the Border any day!

Mini Shrimp Tostadas with Guacamole

Course Appetizers


  • 2 tbsp MTOO Chipotle Olive Oil
  • 1 lb medium shrimp peeled and deveined
  • 1 tbls MTOO Taco Taco Spice Blend
  • 3/4 cup Chimichurri Sauce
  • 12 each corn tortillas
  • oil for frying
  • 1 cup guacamole recipe to follow
  • 1/2 cup queso fresco crumbled
  • 2 tbls fresh cilantro


  • Toss shrimp with spice blend and set aside. Heat olive oil in a large skillet over medium high heat. Add shrimp and cook, tossing occasionally for 3-4 minutes until shrimp just begin to turn opaque. Add in the chimichurri sauce, and toss until the shrimp are evenly coated.
  • Cut 12 mini round corn tortillas with 3-inch round cutter (if desired, stack 2 or3 tortillas to cut). Heat the oil for frying into a large skillet (about 2 inches in depth) to 375ºF. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 ½ minutes. Using tongs, transfer to a paper towel-lined pan and sprinkle with additional chili lime seasoning. Set aside.
  • To serve, divide the shrimp mixture between the mini tostadas. Top each with a spoonful of fresh guacamole and sprinkle with queso fresco and cilantro.
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