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Chimichurri Shrimp and Avocado Mini Tostadas | Mommy's Home Cooking

Chimichurri Shrimp and Avocado Mini Tostadas

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12
Author Oriana Romero


  • 2 tablespoon olive oil
  • 1 lb . small shrimp, peeled and deveined
  • Salt and black pepper to taste
  • 1/2 cup Chimichurri sauce
  • 12 corn tortillas (see notes)
  • Oil for frying
  • 2 ripe Avocados From Mexico, pitted and cut into 1/2- inch chunks
  • 1/2 cup queso fresco, crumbled
  • 2 tablespoon fresh cilantro, chopped
  • Lime wedges, for serving


  • Heat olive oil in a large skillet over medium high heat. Add shrimp, season with salt and pepper to taste; cook for 4-5 minutes, stirring and flipping occasionally, until the shrimp are pink and cooked through. Stir in the chimichurri sauce, and toss until the shrimp are evenly coated. Turn off the heat and set aside.
  • Cut 12 mini round 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 1/2 minutes. Using tongs, transfer to a paper towel-lined pan and sprinkle with salt. Set aside.
  • To serve, divide the shrimp mixture between the mini tostadas. Top each with avocado and sprinkle with queso fresco and cilantro leaves.
  • Serve with lime wedges, if desired.


To learn how to make Chimichurri Sauce, click here.
You can also bake the tortillas instead of frying. Just lightly brush them with vegetable oil and sprinkle with salt. Then bake the tortillas in a preheated 400ºF oven for approximately four minutes per side, or until they are crispy.