Recipe sourced from

Yields 8 tostadas


For the shrimp:

  • 1 pound white shrimp, peeled, deveined and tails removed
  • 1 Tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder (optional for a kick)
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano (or Italian seasoning)
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

For the tacos:

  • 8 tostada shells (or small soft tortillas + cooking spray)
  • 1 cup red cabbage, shredded
  • 1 avocado, diced
  • 2 tablespoons fresh cilantro, finely chopped
  • ¼ cup sour cream
  • 1 lime, wedged 


Preheat oven to 400°F (if cooking the shrimp in the oven or making tostada shells out of soft tortillas).

In a medium bowl, add shrimp, olive oil, cumin, chili powder, paprika, garlic powder, oregano, salt and pepper. Toss well to coat and set aside to marinate for 15 minutes (if you have the time).

Cook the shrimp in the oven, air fryer, or over the stove:

To cook in the oven: Spread the shrimp evenly on a parchment lined quarter sheet baking pan and bake in a 400 F preheated oven for 8-10 minutes, until the shrimp turns pink.

To cook in the air fryer: Cook the shrimp in the air fryer at 350 F for 8-10 minutes, shaking the basket once halfway through.

To cook on the stovetop: Sauté over medium-high heat for 5 minutes until shrimp turns pink and nicely browned.

If using tostada shells, they are ready to be used. If using soft tortillas, then you will need the crisp them up. Lightly spray both sides of the tortillas with cooking spray and place them in a single layer on two large half pan baking sheet. Bake in a 400°F preheated oven for 3-4 minutes on each side, until nicely brown and crispy. 

To assemble the tostadas, add a handful of purple cabbage on each tostada, topped with 3-4 shrimp on each tostadas, some avocado and cilantro. Add a dollop of sour cream and a squeeze of lime juice, to taste. Enjoy!