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Grilled Steak & Shrimp Tostadas

Grilled Steak & Shrimp Tostadas: Bold Flavor in Every Bite

Experience bold flavors with Grilled Steak & Shrimp Tostadas, perfect for any gathering.
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 4 tostadas
Course: Dinner
Cuisine: Mexican
Calories: 450

Ingredients
  

For the Tostadas
  • 1 lb Ribeye Steak Flank or sirloin can be substituted.
  • 1 lb Large Shrimp White fish is an excellent alternative.
  • 8 pieces Tostada Shells Corn tortillas can be fried for homemade shells.
For the Guacamole
  • 2 pieces Avocados Use ripe fruit for best results.
  • 1/4 cup Cilantro Parsley can be used as an alternative.
  • 1 piece Jalapeño Omit or substitute with green chilies for added kick.
  • 1/4 cup Red Onion Swap for green onions or shallots for milder flavor.
  • 1 tablespoon Lime Juice Bottled lime juice works as a substitute.
  • 1 teaspoon Garlic Powder Fresh garlic can also be used.
  • to taste Black Pepper Adjust to your taste preference.
  • to taste Salt Adjust to your taste preference.
For the Chipotle Cream
  • 1 cup Crema or Sour Cream Plain yogurt can be a lighter option.
  • 2 tablespoons Chipotle Peppers in Adobo Smoked paprika can be used as a milder substitute.

Equipment

  • Grill
  • Mixing Bowl
  • Skewers

Method
 

Instructions
  1. Mash ripe avocados in a medium bowl until creamy. Stir in chopped cilantro, diced jalapeño, red onion, lime juice, garlic powder, and season with black pepper and salt. Refrigerate the guacamole while preparing the tostadas.
  2. Blend crema or sour cream with chopped chipotle peppers and a splash of lime juice in a small bowl until smooth. Set aside.
  3. Let the ribeye steak rest for about 15 minutes. Preheat grill to medium-high heat. Season steak with salt and black pepper, cook for 10-12 minutes, flipping every 2 minutes until it reaches 127°F. Let it rest for 5-10 minutes, then slice thinly.
  4. Coat shrimp in olive oil and Cajun seasoning, skewer them, and grill for 1-2 minutes per side until pink and opaque.
  5. Spread guacamole on tostada shells, top with grilled steak slices and shrimp. Drizzle chipotle cream over the top and garnish with cilantro. Serve immediately.

Nutrition

Serving: 1tostadaCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

Allow ribeye to rest after grilling for best texture. Grill shrimp just until opaque. Use ripe avocados for guacamole.

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