Shrimp Tostada with Feta

Shrimp Tostada w/ Feta

Active Time: 60 minutes

Servings: 6-8


  • 2 lbs uncooked medium shrimp (31-35), peeled, deveined and tails removed
  • ¾ cup vegetable oil, divided
  • 2 tsp ground chipotle chili pepper
  • 2 dashes Salt and Pepper
  • 12 “street tacos” mini corn tortillas (about 5 inches)
  • 1 medium lime, halved
  • 4 medium avocados, halved, pitted and peeled
  • 12 oz Odyssey® Feta Cheese (2 Cups)
  • Fresh cilantro
  • Sliced radishes 
  • Lime Wedges 


  1. Combine the shrimp, 1/4 cup vegetable oil and chipotle chili pepper in a large bowl. Season with salt and pepper. Set aside.
  2. Warm the remaining vegetable oil in a large skillet over medium-high heat. Fry tortillas, one at a time, for about 1 minute on each side or until golden brown and crisp. Remove to paper towels to drain. Season with salt.
  3. Drain oil from skillet; cool and discard oil. Add reserved shrimp to pan; cook and stir over medium-high heat for 3-5 minutes or until shrimp turn pink. Remove from the heat; squeeze juice from lime half over shrimp; toss.
  4. Mash avocados with juice from the remaining lime half in a large bowl. Season with salt and pepper to taste; stir.
  5. Spread avocado mixture over tortillas. Top with shrimp and queso fresco. Garnish with cilantro, lime wedges and radishes

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