Description
Crispy corn tostadas piled high with garlic-lime shrimp, creamy refried beans, and fresh toppings. These colorful Mexican-inspired tostadas come together in 30 minutes for a satisfying meal.
Ingredients
Scale
- For the shrimp:
- 1 lb medium shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1 lime, juiced
- Salt and pepper to taste
- For assembly:
- 8 corn tostada shells
- 1 cup refried beans, warmed
- 1 avocado, sliced
- 1 cup shredded purple cabbage
- 1/2 cup crumbled queso fresco
- 1/4 cup cilantro leaves
- 1/2 cup pico de gallo
- 1 lime, cut into wedges
- Mexican crema or sour cream (optional)
Instructions
- In a bowl, toss shrimp with olive oil, garlic, chili powder, cumin, paprika, lime juice, salt and pepper.
- Heat a large skillet over medium-high. Cook shrimp 2-3 minutes per side until pink. Remove from heat.
- Spread warm refried beans evenly over each tostada shell.
- Top each with 3-4 shrimp, avocado slices, shredded cabbage, and pico de gallo.
- Sprinkle with queso fresco and cilantro leaves.
- Drizzle with crema if using, and serve immediately with lime wedges.
Notes
- For extra crunch, bake store-bought corn tortillas at 400°F for 8-10 minutes until crisp
- Substitute black beans for refried beans for healthier option
- Add sliced jalapeños for extra heat
- Best served immediately to prevent sogginess
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing/Assembling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tostadas
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 180mg