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Shrimp Tostadas Recipe

Shrimp Tostadas recipe
Slender Kitchen

The perfect easy and healthy meal of spicy shrimp, creamy black beans, crunchy slaw, sweet corn, and avocado piled high on crunchy baked corn tortillas.

Ingredients

1.5 lbs shrimp
1 tbsp olive oil
1 tsp. smoked paprika
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/2 tsp. onion powder
1/4 tsp. chili powder (adjust to taste)
8 corn tortillas
14 oz. canned black beans
2 tbsp light sour cream
1 cup corn (fresh, frozen, canned, or grilled)
1 cup shredded cabbage (or coleslaw mix)
1 avocado, chopped
1/4 cup cilantro
2 limes

Method

1
Preheat the oven to 400 degrees. Place the tortillas on a baking sheet and spray them on both sides with cooking spray (or brush with oil). Sprinkle with salt. Bake for 8-10 minutes or until tostada shells are nice and crispy.
2
Meanwhile, prepare the black beans. Use the back of a fork to mash together the black beans and sour cream until they become more of a paste, like refried beans. If you prefer really creamy black beans, you can use a blender. If desired, add a squeeze of lime juice or a splash of hot sauce. Warm up in the microwave or a sauce pan.
3
Next, toss the shrimp with olive oil, paprika, garlic powder, oregano, onion powder, chili powder, salt, and pepper.
4
Heat a skillet over high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side until the shrimp are pink and opaque. Remove and set aside. You can also cook the shrimp on the grill or under the broiler. They will take 2-3 minute per side for both options.
5
Assemble the tostadas. Start by spreading on a layer of black beans on the baked corn tortillas. Then top with corn, shredded cabbage, avocado, cilantro, and shrimp. Finish with a squeeze of lime juice.

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