These shrimp tostadas are layered with creamy guacamole, smoky sauteed shrimp, and a bright mango jalapeño salsa for a fast, flavor-packed meal. Red Gold Diced Tomatoes + Green Chilies add savory depth to the shrimp, while Red Gold Petite Diced Tomatoes + Green Chilies bring freshness and texture to the salsa. They’re crunchy, colorful, and perfect for an easy dinner when you want something fresh but satisfying. @eatwithcarmen @thefeedfeed

Ingredients

FOR THE SHRIMP
20 large shrimp, peeled and deveined
1/2 red onion, diced
2 teaspoons chili powder
1 teaspoon chicken bouillon powder
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon Freshly ground black pepper
1 tablespoon olive oil
1 can Red Gold Mild Diced Tomatoes + Green Chilies 10 oz
FOR THE GUACAMOLE
1 ripe avocado
Juice of 1 lime
Kosher salt, to taste
Freshly ground black pepper, to taste
FOR THE MANGO JALAPENO SALSA
1 can Red Gold Petite Diced Tomatoes with Green Chilies 14.5 oz, drained
1 ripe Ataulfo mango, diced
1/2 white onion, roughly chopped
1 jalapeño, seeded and roughly chopped
Kosher salt, to taste
Freshly ground black pepper, to taste
FOR ASSEMBLY
4 Tostadas, store-bought
Fresh cilantro, for serving

Instructions

Step One

Make the mango jalapeño salsa: Add the Red Gold Petite Diced Tomatoes + Green Chilies, mango, onion, and jalapeño to a food processor. Pulse in 1-second bursts until finely chopped but still textured. Season to taste with salt and black pepper, then set aside.

Step Two

Make the guacamole: Mash the avocado with lime juice, salt, and black pepper until mostly smooth. Set aside.

Step Three

Season the shrimp: In a medium bowl, toss the shrimp with chili powder, chicken bouillon powder, garlic powder, paprika, cumin, salt, and black pepper.

Step Four

Cook the shrimp: Heat the olive oil in a large skillet over high heat. Add the shrimp in a single layer and cook for 2 minutes without moving. Flip the shrimp, then add the diced red onion and Red Gold Diced Tomatoes + Green Chilies. Cook for 1 to 2 minutes more, until the shrimp are cooked through and the liquid has reduced slightly.

Step Five

Assemble: Spread guacamole over each tostada. Top with the shrimp mixture, then spoon the mango jalapeño salsa over the top. Finish with fresh cilantro and serve immediately.