Tostada with Seafood Salad
A crisp corn tostada piled high with a bright, zesty shrimp salad featuring tomato, onion, avocado, and a squeeze of lime. Ready in about 20 minutes, this is a fresh and satisfying meal or snack.
- Total time
- 20 min
- Servings
- 4
- Calories
- 280
- Protein
- 24g
LightFreshMexicanDairy-FreeShrimpCrunchyFreshWeeknight Dinner
Ingredients
- 4 corn tostadas
- 1 lb cooked shrimp, peeled and chopped
- 1 tomato, diced
- ½ red onion, finely chopped
- 1 avocado, diced
- 2 tbsp lime juice
Instructions
- 1
In a medium bowl, combine the 1 lb chopped cooked shrimp, 1 diced tomato, 1/2 finely chopped red onion, and 2 tbsp lime juice. Stir gently to mix.
- 2
Add the 1 diced avocado and fold in carefully so it stays chunky. Season with salt and pepper to taste.
- 3
Spoon the seafood salad evenly over the 4 corn tostadas, about 1/2 cup each.
- 4
Garnish with fresh cilantro if you like, and serve immediately so the tostadas stay crisp.
Tools you’ll need
- Medium bowl
- Knife
- Cutting board
- Spoon
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