A crisp Mexican favourite, tostadas are made by topping fried corn tortillas with a lime-dressed shrimp salad and avocado. This dairy-free recipe comes together in fifteen minutes, making it a quick starter for a crowded table.
Brush the corn tortillas lightly with vegetable oil and fry each side in a pan for a minute until crisp.
Combine the boiled shrimp, tomato, red onion, coriander and lime juice in a bowl, and season with salt.
Gently fold the diced avocado into the mixture, being careful not to mash it.
Spoon the shrimp mixture over the crisp tortillas, drizzle with olive oil, and serve immediately.
Keep an eye on the tortillas while frying; the thin corn bread can burn within seconds. Allergens: contains shellfish (shrimp).
If you boil the shrimp a day ahead and keep it chilled, only the mixing step remains on the day of serving; this makes things much easier when hosting a crowd.
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