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Honey Lime Shrimp Tostadas with Avocado Crema

Honey lime shrimp tostadas pair juicy shrimp tossed in a sweet, tangy lime-honey sauce with crisp cabbage and creamy avocado crema. Layer everything onto crunchy corn tostada shells and finish with crumbled cotija cheese.
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Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the avocado crema
  • 1 avocado ripe
  • 0.33 cup sour cream
  • 1 lime zested and juiced; zest for crema, juice for shrimp
  • 2 tbsp water
  • 2 tbsp cilantro chopped fresh
  • 0.75 tsp kosher salt divided
For the shrimp
  • 1.5 lb shrimp large, peeled, deveined, and patted dry
  • 1 tsp chili powder
  • 0.5 tsp ground cumin
  • 0.25 tsp black pepper
  • 4 tsp olive oil
  • 2 tbsp honey
For assembling
  • 8 corn tostada shells
  • 2 cup green cabbage finely shredded
  • 0.5 cup cotija cheese crumbled

Equipment

  • 1 12-inch skillet

Method
 

Make the avocado crema
  1. Zest and juice the lime, setting the juice aside for the shrimp.
  2. In a medium bowl, mash the avocado until mostly smooth.
  3. Stir in the sour cream, lime zest, water, cilantro, and 1/4 teaspoon of the salt until creamy.
  4. Cover the crema and refrigerate.
Cook the shrimp
  1. Toss the shrimp with the chili powder, cumin, black pepper, and remaining 1/2 teaspoon salt.
  2. Heat 2 teaspoons of the olive oil in a 12-inch skillet over medium-high heat.
  3. Cook half the shrimp in a single layer for 1 1/2 to 2 minutes per side, until opaque and firm and the thickest pieces reach 145°F.
  4. Transfer the shrimp to a plate.
  5. Add the remaining 2 teaspoons oil to the skillet.
  6. Cook the remaining shrimp the same way, then transfer it to the plate.
  7. Reduce the heat to low.
  8. Stir the honey and reserved lime juice into the skillet and simmer for about 30 seconds.
  9. Return all the shrimp to the skillet and toss to coat.
Assemble the tostadas
  1. Spread the crema over the tostada shells.
  2. Top with the cabbage and shrimp.
  3. Sprinkle with the cotija before serving.

Notes

For the best texture, assemble the tostadas just before serving so the shells stay crisp. Refrigerate the crema and cooked shrimp separately for up to 3 days; freezing is not recommended. For a dairy-free variation, use dairy-free sour cream and omit the cotija.