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Chili Tangerine Shrimp Tostadas

Chili Tangerine Shrimp Tostadas

If you need a lime substitute, try using tangerine in your next mexican recipe. A sweet and spicy shrimp tostada recipe. 

Course Main Course
Cuisine Mexican, seafood
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4 servings


For the Shrimp

  • 4 garlic cloves minced
  • 2 tsp chili powder
  • 1 Tbsp red pepper flakes
  • ¼ cup tangerine juice
  • 1 teaspoon tangerine zest
  • 2 tablespoons soy sauce
  • 2 teaspoons dark brown sugar
  • 2 tablespoons olive oil
  • 1 pound shrimp peeled and deveined
  • ¼ cup chopped cilantro for garnish

For the avocado cream

  • 1/2 cup avocado smashed
  • 1/2 cup sour cream
  • zest and juice of 1 tangerine
  • 1 cup cilantro finely chopped
  • 2 garlic cloves minced
  • salt and pepper to taste

For the tostadas

  • flour tortillas
  • shredded cabbage
  • diced avocado
  • cilantro for garnish


  1. Stir together avocado cream ingredients in a small bowl until smooth. Refrigerate.
  2. Whisk together 4 cloves minced garlic, chili powder, red pepper flakes, tangerine juice, tangerine zest, soy sauce, brown sugar in a medium bowl. Add shrimp and marinate for 15 minutes.
  3. Heat olive oil in large skillet over medium high heat. Add shrimp to pan, and cook, turning once until shrimp is pink and cooked through.
  4. Meanwhile, heat tortillas one at a time in a dry skillet. Cook until crispy on both sides.
  5. Spread crispy tortilla with a generous layer of avocado cream. Top with shredded cabbage, diced avocado and shrimp. Garnish with cilantro.