tostada salad

Tostada salad is one of the most commonly requested dishes at my work. It’s light, healthy, simple yet tasty (the shells are baked not fried!). Since I wrote this recipe up myself, the exact measurements for the ingredients may not be 100% correct, especially since I make this dish for 50 people instead of the 6 that it is written for. Tweak the ingredients as you see fit. Remember to always taste before serving!
tostada salad

Serves 6


Tostada salad with shrimp

1 hrTotal Time

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  • 6 12" flour tortillas
  • 1 lb shrimp, peeled, deveined
  • 2 cups apple cider vinegar
  • 6 cups water
  • 1 bay leaf
  • 4 garlic cloves
  • 5 dried chili de arbol
  • 8 black peppercorns
  • 1 rosemary stem
  • 1/2 red onion, sliced
  • 1/2 lemon
  • 1 tsp paprika
  • 1/2 tsp red chili flakes
  • 1 tsp garlic salt
  • 3 heads of romaine lettuce, chopped
  • 2 cups canned pinto beans, drained
  • 2 cups corn
  • 1 1/2 cups Monterrey jack cheese
  • Pico de Gallo
  • 4 large ripe tomatoes, small dice
  • 1/2 onion, minced
  • 1/4 cup cilantro, minced
  • 1 jalapeno, minced, seeded
  • 1/4 cup fresh lime juice
  • salt and pepper
  • Guacamole
  • 4 ripe avocados, mashed
  • 1/2 large tomato, small dice
  • 1/2 onion, minced
  • 1/4 cup cilantro
  • 1 jalapeno, minced, seeded
  • 1/4 cup fresh lime juice
  • salt and pepper


  1. Preheat oven to 350 degrees Fahrenheit.
  2. To make the tostada shells, you will need a tostada shell mold. Shape the tortilla with the mold and bake in the oven for 7-10 minutes or until golden. Remove and set aside.
  3. To prepare the shrimp, combine the vinegar with the water, bay leaf, garlic, chili, peppercorns, rosemary, red onion, and lemon. Bring to a low simmer, just until bubbles start to rise to the top. Gently add the shrimp and cook just until they turn pink, about 3 minutes. Remove and let cool.
  4. Slice the shrimp in half horizontally. Combine the paprika, red chili flakes, and garlic salt in a small bowl. Add the shrimp and toss well.
  5. For the pico de gallo, combine all of the ingredients and let it sit to let the flavors combine, for 30 minutes.
  6. For the guacamole, combine all of the ingredients and set aside.
  7. To assemble, put 3 cups of the chopped romaine in each bowl, followed by 1/3 cup beans, 1/3 cup corn, 1/4 cup cheese, 6 shrimp pieces, 2 tbsp of guacamole, and 3 tbsp of the salsa. Serve immediately.

**Helpful tips and common mistakes

Baking the shells can be a hassle, especially when you have to bake 48 of them. If you like, you can prepare them the day before and carefully wrap with plastic overnight.
tostada saladThe liquid you poach the shrimp is called a court bouillon. Since you are poaching the shrimp, be sure not to boil the liquid. Otherwise, the shrimp will be chewier and can quickly overcook. Make sure not to crowd the shrimp when cooking; if the liquid seems too little, it may be best to cook the shrimp in batches. When you are taking out the shrimp, don’t worry if you remove any of the other ingredients such as the onions, garlic, chili, etc since the liquid already has extracted the flavor from them.
tostada saladFeel free to make adjustments to the salsa and guacamole. If you prefer spicy, add more jalapenos. If you like more of a tang, add more lime juice. guacYou can also change the toppings according to your preference. The shrimp can be substituted for chicken, pork, beef, or no meat at all. You can do black beans instead of pinto, add bacon or fresh slices of avocado…the choices are endless!
tostada salad
tostada salad



Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.


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