Shrimp Tostadas

Contains shellfish

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Latin flavor infused into shrimp and topped on a toasted tostada with guacamole, fresh tomatoes, onions, and cilantro

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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:

• 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.

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

• 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.

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

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

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