Shrimp Tostadas


  •  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
  •  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
  •  tostadas
  •  1 15 ounce can Old El Paso black refried beans
    •  1 1/2 cups shredded mexican blend cheese


  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.

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