Shrimp & Avocado Tostadas Full recipe below, send it to a friend who'd love this! By: Tasty, Greg Perez Ingredients (for 6 tostadas) 6 corn tortillas olive oil, to taste 1 lb shrimp (455 g), peeled and deveined 1 cup english cucumber (135 g), diced 1 cup tomato (200 g), diced 1 avocado, diced 1 cup red onion (150 g), diced 1 lemon, juiced 1 lime, juiced 1 tablespoon fresh cilantro, chopped salt, to taste 1 serrano pepper, finely chopped, optional Preparation Preheat oven to 425oF (220oC). Lay the corn tortillas on a parchment paper-lined baking sheet and lightly brush both sides with olive oil. Bake the tortillas for 5 minutes and then flip them over continue baking another 5 minutes. The tostadas should be brown and crispy. Set the pan aside to cool. Roughly chop the shrimp and transfer to a bowl. Add the cucumber, tomato, avocado, red onion, lemon juice, lime juice, cilantro, salt, and serrano chile (optional), and stir to combine. Marinate for 10-15 minutes. Spoon the shrimp mixture onto the tostadas. Enjoy!
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