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Shrimp Tostadas al Pastor

40 mins
5 mins
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This recipe of Shrimp Tostadas al Pastor is a very easy to make and very healthy. Best of all, these rich tostadas are baked, so they have less oil than fried tostadas. Shrimp are very light and the taste of achiote in combination with tropical pico de gallo will delight you. These Shrimp Tostadas al Pastor are perfect to prepare as a recipe for Lent or for summer, and can also be accompanied with a delicious shrimp broth or a rich avocado soup. Are you craving this recipe?
Learn more about CHARRAS ®


6 portions
  • 4 guajillo chilies, deveined and soaked in hot water, for marinade
  • 1 tablespoon achiote, for the marinade
  • 1 tomtato, for the marinade
  • 1/4 onions, for the marinade
  • 2 garlic, for the marinade
  • 1 teaspoon cumin, for the marinade
  • 1 teaspoon oregano, for the marinade
  • enough black pepper, for the marinade
  • enough salt, for the marinade
  • 1 cup pineapple juice, for the marinade
  • 3 cups shrimp, clean and without the peel
  • 1 tablespoon olive oil
  • 1 cup pineapple, in cubes, for the tropical pico de gallo
  • 1/2 cups red onion, chopped, for the tropical pico de gallo
  • 3 serrano peppers, chopped, for the tropical pico de gallo
  • 1 avocado, in cubes, for the tropical pico de gallo
  • 2 tablespoons fresh coriander, for the tropical pico de gallo
  • 4 tablespoons lemon juice, for the tropical pico de gallo
  • 12 Charras® Corn Traditional Baked Tostadas
  • enough radish, in thin sheets, to decorate


For the marinade, liquefy the guajillo chili with achiote, tomato, onion, garlic, cumin, oregano, pepper, salt and pineapple juice.
Pour over the shrimp and marina for 30 minutes in the refrigerator.
Heat a pan over medium heat with the oil and cook the shrimp for 5 minutes. Season to taste and remove.
For the sauce, in a bowl mix the pineapple with the purple onion, the chile serrano, the avocado, the cilantro and the lemon juice, season with salt and pepper.
Spread the beans over each of the Traditional Baked Charras® Brand Tostadas, add the prawns the pico de gallo and decorate with radishes.


On a plate accompanied by the sauce and lemon juice.


The citric acid denatures the shrimp and cooks them lightly, therefore, it is not necessary to cook them very long.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Yovany Morales
11/04/2019 15:28:32

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