Chile Ancho Shrimp and Avocado Tostadas

Cuisine: Mexican
Servings: 4
This dish comes together quickly for a delicious lunch or dinner that's not too heavy but full of flavor.

Shrimp has become one of my “easy-to-cook” ingredients for lunch or dinner. Because I do not live in an area where fresh seafood is abundant, I have to rely on the frozen varieties available to me. So far I have been very happy with the brands at my local market. The hardest part of this recipe is waiting for the shrimp to defrost… waiting and waiting. It just takes a little bit of planning, that’s all!


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  1. Transfer the chiles ancho and chiles de árbol to a glass bowl with hot water. Let sit for 10 minutes. Reserve.
  2. When ready, drain and reserve 1 cup of liquid in which the chiles were soaked.
  3. Add chiles to the blender along with the orange juice, lemon juice, oregano, cumin, smoked paprika, salt, pepper and liquid from the soaked chiles. Blend until smooth. Taste for salt.
  4. Transfer shrimp to a glass dish, cover with chile ancho sauce and stir well to coat evenly. Cover and chill for 20 minutes. Prep your vegetables while the shrimp marinates.
  5. Preheat the olive oil in a large skillet over medium/high heat for 3 minutes.
  6. Add the peppers, garlic and onions. Season lightly with salt and pepper and cook for 5 minutes.
  7. Add the shrimp and stir fry for just 2 minutes.
  8. Serve over a corn tostada and garnish with fresh cilantro, avocado slices and lime.
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Dinner Lunch