Seafood and Avocado Tostada

READY IN: 35mins
Recipe by breezermom

This is a really different but delicious appetizer. It has lots of ingredients I love...avocados, black beans, crabmeat, shrimp, and fresh tuna! If you want to serve it as a main course, you could leave the tortillas whole. This recipe is from Chef Irv Miller at Jackson's in Pensacola.

Top Review by susie cooks

We really enjoyed this! Very easy to make. So fresh and light tasting. I think this would also be good with corn. I used full sized tortillas because we had this as our dinner instead of appetizers. I will make this again. Made for Everyday is a Holiday.

Ingredients Nutrition

Directions

  1. In a chilled mixing bowl, combine cut tuna, avocado, onion, cilantro, lime juice, salt and pepper. Let chill at least one hour, or until the tuna is opaque. It can chill for up to 8 hours if you'd like to do this ahead of time. (The lime juice will cook the tuna).
  2. Cut 2 3" rounds from each tortilla. Pan fry the tortillas in olive oil until crispy, drain on a paper towel and then season with Southwest seasoning. You will have to add the olive oil as you go, don't add it all at once!
  3. Saute the shrimp in 2 tsp olive oil, and then gently heat the crabmeat in the same pan.
  4. Place each seasoned tostada on a salad plate and top with a dollop of the tuna mixture, then a smaller dollop (2 shrimp and some crabmeat) of the warm mixture on top of the tuna mix.
  5. Garnish with cumin seasoned sour cream and a little honey.
  6. Please note: prep time does not include marinating time for the tuna.

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