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Tajín Shrimp Tostadas with Guacamole & Crema

Grilled Tajín-seasoned shrimp on crispy corn tostadas with chile-lime guacamole and Tajín crema.
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Ingredients Method Notes

Ingredients
  

Guacamole:
  • 2 ripe avocados
  • 1 tablespoon fresh lime juice
  • Tajín Clásico to taste
Crema:
  • ½ cup crema mexicana
  • ¼ cup Tajín Chili Lime Sauce adjust to taste
  • 1 tablespoon fresh cilantro finely chopped
Shrimp:
  • 1 lb large shrimp peeled & deveined
  • 1-2 teaspoons avocado oil
  • Tajín Clásico to taste
Tostadas:
  • Yellow corn tortillas
  • Tajín Clásico for finishing

Method
 

  1. Make guacamole by mashing 2 ripe avocados with 1 tablespoon fresh lime juice. Season generously with Tajín Clásico to taste. Mix until smooth but slightly chunky. Set aside.
  2. Prepare crema by combining ½ cup crema mexicana, ¼ cup Tajín Chili Lime Sauce, and 1 tablespoon finely chopped cilantro. Stir until smooth. Refrigerate until ready to use.
  3. Heat griddle over medium heat. Cook yellow corn tortillas, flipping occasionally, until golden and crispy on both sides, about 6-8 minutes per tortilla. Sprinkle with Tajín Clásico while warm.
  4. Pat 1 lb shrimp completely dry. Toss with 1-2 teaspoons avocado oil to coat. Season generously with Tajín Clásico on all sides.
  5. Grill shrimp over medium-high heat (400-450°F) for about 3 minutes total, turning as needed, until opaque and lightly charred.
  6. Assemble tostadas by spreading Tajín guacamole on each crispy tortilla. Top with 3-4 grilled shrimp. Drizzle with Tajín crema. Serve immediately.

Notes

Pat shrimp completely dry before seasoning for best char development. Use fresh lime juice in guacamole, not bottled. Crema mexicana can be substituted with sour cream thinned with milk if needed. Cook tortillas on griddle instead of frying for cleaner flavor and less oil. Make crema up to 2 days ahead; make guacamole no more than 2-3 hours ahead. Large shrimp (21-25 count) work best for grilling. Serve immediately while tostadas are crispy.

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