Tangy shrimp tostadas

By Sara Lynn Cauchon
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  • 455 grams cooked peeled shrimp, diced
  • 1 avocado, diced
  • 1/2 English cucumber, diced
  • 1/4 red onion, finely diced
  • 1/2 jalapeño pepper, minced
  • 1/4 cup chopped fresh cilantro
  • 1 navel orange, zest and juice
  • 1 lime, juice
  • 8 tostadas shells
  • Salt and freshly ground black pepper


  1. In a large bowl, combine the shrimp, avocado, cucumber, red onion, jalapeño pepper, and cilantro. Stir in the orange zest, orange juice, and lime juice. Season with salt and pepper to taste.
  2. Immediately serve the shrimp mixture over the tostadas.


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