Chorizo and Shrimp Tostada

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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1/2 cup canola oil

Four 6-inch corn tortillas

Kosher salt

5 ounces fresh chorizo, casings removed

12 large shrimp, peeled and deveined

One 10-ounce bag frozen corn kernels, thawed

2/3 cup canned green enchilada sauce, warmed

1/2 cup crumbled queso fresco

1/2 Fresno chile or jalapeno, thinly sliced

Cilantro leaves for garnish

Lime, cut into wedges


  1. Heat the canola oil in a 14-inch heavy bottom skillet or low-sided Dutch oven over medium-high heat. When the oil is very hot, add the tortillas 2 at a time and fry until golden brown and puffed, about 1 minute on each side. Transfer to a wire rack to drain. Sprinkle with salt while hot.
  2. Cook the chorizo in a large nonstick skillet over medium-high heat, breaking up chunks of meat with a wooden spoon until the meat is browned and nearly cooked through, about 5 minutes. Add the shrimp and continue to cook and stir until the shrimp are opaque, 2 to 4 minutes longer. Add the corn and cook until the corn is warmed and the chorizo and shrimp are cooked through.
  3. To serve, place one fried tortilla on a plate. Top with a quarter of the chorizo and shrimp mixture. Spoon a quarter of the enchilada sauce over top. Sprinkle with a quarter of the queso fresco, a few slices of chile and cilantro leaves. Repeat with the remaining tortillas. Serve each with a lime wedge. 
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