Shrimp Tostadas with Queso Fresco


  • 2 pounds uncooked medium shrimp (31-35), peeled, deveined, and tails removed
  • 3/4 cup vegetable oil, divided
  • 2 teaspoons ground chipotle chili pepper
  • Salt and pepper
  • 12 “street tacos” mini corn tortillas (about 5 inches)
  • 1 medium lime, halved
  • 4 medium avocados, halved, pitted and peeled
  • 12 ounces La Morenita™ Queso Fresco cheese, crumbled (2 cups)
  • Fresh cilantro, lime wedges and sliced radishes


  • Serving Size: 6 to 8
  • Cook time: 60 Minutes
  1. Combine the shrimp, 1/4 cup vegetable oil and chipotle chili pepper in a large bowl. Season with salt and pepper. Set aside.
  2.  Warm the remaining vegetable oil in a large skillet over medium-high heat. Fry tortillas, one at a time, for about 1 minute on each side or until golden brown and crisp. Place on paper towels to drain. Season with salt.
  3.  Drain oil from skillet; cool and discard oil. Add reserved shrimp to pan; cook and stir over medium-high heat for 3-5 minutes or until the shrimp become pink. Remove from heat; squeeze juice from lime half over shrimp; toss.
  4.  Mash avocados with juice from the remaining lime half in a large bowl. Season with salt and pepper to taste; stir.
  5.  Spread avocado mixture over tortillas. Top with shrimp and queso fresco. Garnish with cilantro, lime wedges and radishes.