Vocabulary lesson of the day…a tostada is a flat, deep fried tortilla traditionally topped with beans, meat, and cheese. Today we are making Bacon Shrimp and Guacamole Tostadas !
This version has, in my opinion, the best combination of flavors in the history of the world!
Although they are rather messy to eat (my husband and I were cracking up at each other. Crumbs went a flyin’), these tostadas are a super fun appetizer or dinner idea.
How to Make Bacon Shrimp and Guacamole Tostadas
I made my own deep fried tortillas using tiny street taco size, I used corn but flour tortillas would work too.
I just fried them for about 45 seconds on each side in some vegetable oil on medium heat in a small skillet.
They do sell already cooked tostadas in the store.
You know, if you don’t want to make your own though, but these were easy to make.
For the topping I used store bought guacamole, bacon, shrimp, cilantro, and Cotija cheese.
I always use kitchen scissors to cut the bacon strips right into my skillet.
It’s much easier than frying whole pieces and crumbling them up.
After the bacon was done cooking I drained most of the bacon grease. In the same skillet I cooked the shrimp in the remaining bit of bacon grease.
I think I deserve a pat on the back for that one 😉
I wanted my shrimp be somewhat crispy and charred.
Secret trick to that is pat the shrimp dry with a paper towel, season them (I used chili powder, old bay, cumin, kosher salt, and pepper) and cook them in a single layer, not overcrowding the skillet.
I cooked them in small batches so they had some room in between them (this sears them instead of steaming them) .
About a minute or two on each side over medium heat (in the bacon grease) and they are ready to go.
Now that all the ingredients are cooked and prepped, assemble your insanely gorgeous Bacon Shrimp and Guacamole Tostadas right before serving!
I started with guacamole that I spread with the back of the spoon carefully, topped each street taco size tortilla with two pieces of shrimp, bacon, cilantro, and Cotija cheese.
If you’ve never had Cotija, you must give it a try!
It doesn’t have a strong flavor, just a mild salty and creamy flavor that compliments any Mexican dish, including these shrimp tostadas.
I liked leaving the shrimp whole, but it did make it a little trickier to eat.
Feel free to cut up your shrimp if you prefer.
I hope you enjoy these as much as we did, and I hope you laugh as much as we did at our crunching and messiness 🙂
If you like Bacon Shrimp and Guacamole Tostadas, also try…
A complete list of Cinco de Mayo Party Food!
Bacon Shrimp and Guacamole Tostadas
Bacon, shrimp, and bacon are the perfect tostada topping
- 8 street taco size tortillas (corn or flour)
- vegetable oil
- 4 slices bacon
- 16 jumbo size shrimp shelled and devained
- chili powder, cumin, old bay, kosher salt, pepper
- 2 cups guacamole
- Optional toppings: Cotija cheese, cilantro
In a small skillet over medium heat, fill with vegetable oil about 1 inch deep. After about 5 minutes the oil should be hot enough. Fry the tortillas one at a time about 45 seconds on each side until golden brown. Set aside on paper towel to drain.
In another skillet over medium heat, use kitchen scissors to cut the bacon into small pieces directly into the skillet. Cook about 5 minutes until done, drain on paper towel. Save some of the bacon grease in the skillet.
Pat the shrimp dry with a paper towel. Season with chili powder, cumin, old bay, kosher salt, and pepper. Place them in small batches (so as not to overcrowd) into the skillet with the bacon grease over medium heat. Cook 1 – 2 minutes on each side.
When ready to serve top each tortilla with guacamole, two pieces of shrimp (whole or cut into pieces), and bacon. Top with Cotija cheese and cilantro if desired.