Recipes Avocado and Shrimp Tostadas Be the first to rate & review! Plus: More Seafood Recipes and Tips By Patricia Quintana Updated on December 3, 2015 Print Rate It Share Share Tweet Pin Email Yield: 6 Ingredients TORTILLAS 1 cup corn oil 18 very thin tortillas, 2 1/2–3 inches in diameter Salt TOPPING 2/3 cup butter, at room temperature 4 1/2 tablespoons canned chipotle chiles, pureed 1 teaspoon Cholula sauce (hot sauce) Salt 18 medium shrimp—shelled, deveined and rinsed 2 tablespoons olive oil 2 ripe medium avocados, thinly sliced 1/2 cup Pico de Gallo salsa Salt Directions Heat the corn oil in a medium frying pan. Season with salt and fry the tortillas, turning once, until golden brown and crisp. Drain the tortillas on paper towels. Beat the butter with the pureed chipotle chiles and Cholula sauce until smooth. Season with salt. Spread almost all of the prepared chipotle butter over the shrimp. Heat a frying pan. Add the olive oil and the remaining chipotle butter and sauté the shrimp, turning to cook them evenly. Season with salt. Thinly slice the shrimp on the diagonal. Arrange 6 thin overlapping slices of avocado on each tostada (fried tortilla). Arrange sliced shrimp on top of the avocado. Drizzle with chipotle butter from the frying pan and garnish with a small spoonful of the Pico de Gallo salsa. Sprinkle lightly with salt and serve. Rate it Print