Grilled Shrimp Tostadas with Oaxaca Cheese and Mango Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy corn tortillas topped with succulent grilled shrimp, melted Oaxaca cheese, and a sweet-tangy mango salsa for a vibrant and satisfying meal. This mexican-inspired seafood ready in about 35 minutes pairs corn tortillas, shrimp, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.6 (10 ratings) Prep: 20 min Cook: 15 min Serves 4 Mexican cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill to medium-high. Brush 8 corn tortillas with 1 tablespoon olive oil and grill for 1 minute per side until crisp; set aside.
  2. Step 2: In a bowl, combine 1 pound peeled and deveined shrimp, 1 teaspoon cumin, 1/2 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; toss to coat.
  3. Step 3: Grill the shrimp for 2-3 minutes per side until pink and opaque; transfer to a plate.
  4. Step 4: In a medium bowl, mix 1 diced mango, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, 1 tablespoon lime juice, 1/4 cup olive oil, and a pinch of salt.
  5. Step 5: Place the grilled shrimp on top of the crispy tortillas, sprinkle with 1/4 cup shredded Oaxaca cheese, and spoon the mango salsa over the top.

Frequently asked questions

How long does Grilled Shrimp Tostadas with Oaxaca Cheese and Mango Salsa take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Shrimp Tostadas with Oaxaca Cheese and Mango Salsa?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Grilled Shrimp Tostadas with Oaxaca Cheese and Mango Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Shrimp Tostadas with Oaxaca Cheese and Mango Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Shrimp Tostadas with Oaxaca Cheese and Mango Salsa?

Mexican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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