They are easy to make and more importantly, can be made in bulk which we all aim for when expecting larger crowds.
I just LOVE mini appetizers. They're fun to eat and make it easy for your guests to nosh on while still being able to mingle.
This Mexican inspired appetizer is a play on a traditional shrimp tostada but made bite sized.
**This appetizer is AMAZING and I always get rave reviews! But keep in mind they take a bit of time to assemble so I suggest saving each layer in a bowl and ask those guests who arrive early to help assemble. Reward them with a pitcher of margaritas as a thank you. Trust me, they won't mind!!
Make sure to check out these 73 Shrimp Appetizer Ideas!
What is a Tostada?
Tostadas are like an open-faced taco! "Tostadas" in Spanish means "toasted". So to make a real tostada(s), you will need to do just that! Toast the tortilla!
If you're wondering what other Mexican dishes there that involve a tortilla, check out this article!
A corn tortilla, like the one here, is typically used as the base and is usually topped with beans, veggies, meat, cheese, etc.
Cutting Out MINI Tostadas
It is super easy to cut your tortillas.
All you need is something round to use as a template. I have round cookie cutters I like to use but if you don't have them, a small cup will work.
Just use a knife to cut around the cup to get perfectly round circles.
Tip* If you want to deep fry your tortillas, you can but I suggest doing so hours in advance or your house will smell like oil.
Preparing Your Appetizer
Because I run a entertaining blog, I am always thinking about how to prepare food QUICKER. And baking them is the way to go.
Prepping your tortillas ahead of time will save you so much time. Then, when your guests start arriving, you can quickly assemble your ingredients!
To bake then, all you need to do it spray or brush both sides of your rounds with oil.
Next, just bake at 400 degrees F for no more than 10 minutes! You will see they are ready when they start to curl up and brown like in this photo here.
Then once your tostadas are baked, prepare your chipotle cream and guacamole so that all you need to do is fry up your shrimp!
Then get ready to layer and serve!
If your making these for a party, I suggest doing a few things...
Offer a variety of tostadas:
- Make a few vegetarian tostadas by replacing the shrimp with some corn (grilled if possible) , cheese and tomatoes on top!
- Make a few meat tostadas by replacing the shrimp with some shredded chicken or ground beef!
Put together a tostadas bar:
- Kind of like a taco bar, set out at least 5 or 6 small bowls with corn, onions, sour cream, meat, guacamole, shrimp, beans, chicken, tomatoes, etc. Bake or fry the tortillas ahead of time and place them in a large basket with tongs. Then allow guests to make their own mini tostadas! TIP* You can use a mini crock pot to keep the meat/fish warm. (Check out my Amazon list below to get one! They are awesome!!!)
- Sear your shrimp/meat, cut your veggies, mash your avocados, mix your toppings, do anything and everything tedious ahead of time! Then store in the fridge in small Tupperware containers or bowls. Then assemble right before guests arrive.
- Brown your tortillas ahead of time and keep WARM in the oven until ready to assemble. Use the "warm" setting on your oven for this! You don't want your oven temp any hotter or they will burn or get too dry.
Use Tostitos/Corn Chips Instead:
- Buy any bag of ROUND corn chips and use them instead of cutting your own tortillas! Although I do not think they taste the same, they are still delicious as a substitute for your own corn tortillas and are the perfect bite size!
What are other typical appetizers in Mexico?
- Guacamole: What's more popular than GUAC?! Serve with tortilla chips or as a topping for other dishes like these tostadas!
- Ceviche: A refreshing seafood dish made from raw fish or shrimp marinated in lime or lemon juice, mixed with onions, tomatoes, cilantro, and sometimes avocado.
- Salsa and Chips: Various types of salsas are served with tortilla chips as a common appetizer.
- Queso Fundido: A melted cheese dish typically made with melted Oaxaca or Chihuahua cheese mixed with spices, chorizo (Mexican sausage), or rajas (roasted poblano pepper strips) Serve with tortillas for dipping.
- Esquites: A popular street food snack made from boiled or roasted corn kernels mixed with mayonnaise, cheese, lime juice, chili powder, and sometimes epazote.
- Chiles Rellenos: Whole roasted or fried peppers (usually poblano peppers) stuffed with cheese, meat, or other fillings, then battered and fried.
- Aguachile: A spicy seafood dish similar to ceviche, but with a liquid marinade made from lime juice, chili peppers, and cilantro.
- Molletes: Toasted bolillo bread topped with refried beans, melted cheese, and sometimes pico de gallo (fresh tomato salsa).
Other Mexican Appetizers You Should Try!
You may also like these shrimp appetizers:
Mexican Appetizer (Shrimp Tostadas Bites)
- 6 Corn Tortillas ((I used 5-6"))
- Oil for baking
- 24 Medium Shrimp ((Cleaned and deveined))
- ½ Tsp. Ancho Chili Powder ((or chili powder))
- ½ Tsp. Paprika
- ½ Tsp. Garlic Powder
- ½ Tsp. Salt
- ½ Cup Sour Cream
- 2 Tsp. Chipotle in Adobo ((canned))
- 1 Tbsp. Chopped Cilantro (or Parsley)
- 1 Ripe Avocado
- 1 Lime
- 1 Tbsp. Minced Red Onion
- ½ Cup Refried Beans ((canned))
- Prepare your guacamole and chipotle cream first to allow time for flavors to meld. Keep in fridge until ready to assemble.
- Dry your shrimp off as much as possible with a paper towel before seasoning! This will help your shrimp brown nicely! Add shrimp to a small bowl with chili seasoning plus 2 tablespoon of oil and mix. **You may use less seasoning if you do not like too much spice!
- Turn heat to high and when your skillet is nice and hot, add shrimp. Saute until just pink. (This should take no more than a few minutes on each side!) Set asides in a small bowl when finished.
- Preheat oven to 400 degrees F and begin preparing your mini rounds by cutting your tortillas using a 2" cutter. I was able to get 4 rounds from each of my tortillas but you may be able to get more (or less) depending on your tortilla and cutter. As long as you have mini 24 rounds when done!
- Spray or brush both sides generously with oil Bake for 7-9 minutes or until tortilla edges start to turn up and brown.
- When ready, begin assembly by adding a layer of refried beans, followed by another layer of the guacamole and then a dollop of chipotle cream. Finally, top off each tostada with one whole shrimp and serve immediately! (Sprinkle more cilantro or parsley on top if desired!)
- Prepare ALL of your toppings ahead of time to make the assembly quick and easy!
- Store toppings in the fridge until your ready to assemble!
- You can cut and bake your tortilla rounds ahead of time and warm them up in the oven before guests arrive.
- You can make these vegetarian by removing the shrimp and adding corn, tomatoes and/or cheese instead.
- You can also make these with ground beef or chicken!