Shrimp Tostadas – The Girl Who Ate Everything


These easy Shrimp Tostadas are loaded with black beans, avocado, onions, tomatoes, and cilantro. This easy Mexican dinner recipe can be made in under 20 minutes!Shrimp Tostadas with black beans, avocado, onions, tomatoes, and cilantro. the-girl-who-ate-everything.com

First things first. I need you to settle a debate. Do you eat tostadas like a pizza or with a fork?

We’re split in our household on that question. I personally go pizza style unless the toppings are so bountiful that I have to use a fork for pure necessity.

Shrimp Tostadas with black beans, avocado, onions, tomatoes, and cilantro. the-girl-who-ate-everything.com

 

I’ve made these Shrimp Tostadas a couple of times and finally had to share them with you.

Shrimp Tostadas with black beans, avocado, onions, tomatoes, and cilantro. the-girl-who-ate-everything.com

 

Let’s talk tostadas. You can buy ’em. Who knew? I’ve always made mine either by frying a tortilla in a little oil or by baking a tortilla brushed with olive oil at about 400 degrees until nice and crispy for a lighter version. Any way you do it, tostadas are basically an open faced taco and the possibilities are endless.

Shrimp Tostadas with black beans, avocado, onions, tomatoes, and cilantro. the-girl-who-ate-everything.com

When I think shrimp or any seafood really I automatically want to top it with a nice fresh avocado salsa. You could use regular refried beans but I love these Old El Paso black re-fried beans since black beans are what I usually pair with seafood.

Shrimp Tostadas with black beans, avocado, onions, tomatoes, and cilantro. the-girl-who-ate-everything.com

You can definitely make the salsa ahead of time and marinate the shrimp ahead of time so that dinner can be ready in under ten minutes.

Shrimp Tostadas with black beans, avocado, onions, tomatoes, and cilantro. the-girl-who-ate-everything.com

My family went ga-ga for these and they’re healthy.

Shrimp Tostadas with black beans, avocado, onions, tomatoes, and cilantro. the-girl-who-ate-everything.com

Perfectly seasoned shrimp and a fresh salsa on top!

 

Print

Shrimp Tostadas

Ingredients

Salsa:

  • 1/2
    cup
    corn,
    frozen, fresh, or canned
  • 1/3
    cup
    red onion,
    diced
  • 1
    large
    tomato,
    diced
  • 1
    avocado,
    diced
  • 2
    tablespoons
    cilantro,
    chopped
  • 1
    lime,
    juiced

Shrimp:

  • 1
    lb
    medium uncooked shrimp, peeled and deveined
  • 1
    tablespoon
    olive oil
  • 1
    teaspoon
    chili powder
  • 1/4
    teaspoon
    garlic powder
  • 1/4
    teaspoon
    ground cumin
  • 1/4
    teaspoon
    salt
  • 1/4
    teaspoon
    pepper
  • 8
    tostadas
  • 1
    15 ounce can
    Old El Paso black refried beans
  • 1 1/2
    cups
    shredded mexican blend cheese

Instructions

  1. For the Salsa: Add the corn, tomato, onion, avocado, cilantro, and lime juice to a small bowl. Toss to combine and add salt and pepper to taste. Chill in the fridge until serving.

  2. In a medium bowl, add the shrimp, olive oil, chili powder, garlic powder, cumin, salt and pepper. Toss to coat. Set aside.

  3. Preheat oven to 350 degrees. Spread a thin layer of black beans on each tostada and sprinkle with cheese. Bake for 4-6 minutes or until cheese is melted.

  4. While tostadas are baking, cook shrimp in a large skillet for 2-4 minutes or until shrimp turn pink.

  5. To assemble, top warm tostadas with warm shrimp and top with salsa. Eat immediately.

Recipe Notes

You can make homemade tostadas by either frying a tortilla in a little oil or by baking a tortilla brushed with olive oil at about 400 degrees until nice and crispy for a lighter version.

Shrimp Tostadas with black beans, avocado, onions, tomatoes, and cilantro. the-girl-who-ate-everything.com





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