Shrimp Tostadas with Avocado Salsa
This is a delicious tostada recipe with sauteed shrimp and an avocado salsa. I used re-fried beans as the base for this tostada. I took some canned re-fried beans and jazzed them up a bit with added spices. I always find that canned re-fried beans are too bland for our tastes. Here I took cumin, oregano, cilantro, garlic and onion powder to add some much needed flavor to these beans. I added some water and simmered them while I prepared the rest of the food for this dish. The shrimp were seasoned with paprika, cumin, garlic and lime before sauteing. I then made the avocado salsa using ripe tomatoes, hass avocados and fresh cilantro. These shrimp tostadas were completely addictive. This recipe makes eight tostadas. If your really hungry, you might want to double the recipe. It was really hard to stop at just two, okay maybe I had three or four.
Yield: Serves 4
Shrimp Tostadas with Avocado Salsa
5.00 stars (1 reviews)
Loading...Ingredients:
For the salsa
2 tomatoes, diced
1/2 onion, diced
3 tablespoon freshly chopped cilantro
2 hass avocados, diced
the juice of 1 lime
a pinch of kosher salt
For the re-fried beans
1 can re-fried beans
1/4 teaspoon smoked paprika
1/4 teaspoon cumin
a pinch of kosher salt
1/4 teaspoon dried oregano
1/4 teaspoon dried cilantro
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon olive oil
1/4 cup water
For the shrimp
1 lb peeled and de-veined fresh shrimp, tails removed
1/4 teaspoon smoked paprika
1/4 teaspoon cumin
1/4 teaspoon freshly ground pepper
1/4 teaspoon garlic powder
a pinch of kosher salt
1 tablespoon olive oil
the juice of 1 lime
Additional Ingredients
Pre-made tostadas
Mexican blend shredded cheese
Directions:
For the salsa
Combine all ingredients in a mixing bowl and mix well, set aside.
For the re-fried beans
Preheat sauce pan. Drizzle with olive oil and add beans. Add spices and water.
Mix well and bring to a boil. Reduce to a simmer, and simmer until beans have thickened again.
For the shrimp
Combine cleaned, pealed and de-viened shrimp with spices and lime juice. Toss well. (I also like to remove the shrimp tails for this dish)
Preheat skillet. Drizzle with olive oil. Saute shrimp over medium heat until they are pink.
To assemble
Spread re-fried beans over tostada. Sprinkle with shredded cheese.
Top with shrimp and avocado salsa. Serve and enjoy!
