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Shrimp Tostadas
Shrimp Tostadas
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Prep Time:
25 minutes
Cook Time:
5 minutes
Total Time:
30 minutes
Spicy shrimp, chipotle slaw, and black beans on crunchy tostadas for a delicious meal!
Ingredients:
  • 1/2 cup mayonnaise
  • 2 chipotle peppers in adobo sauce, minced
  • 1/3 cup fresh lime juice
  • 1 Tablespoon honey
  • 1 Tablespoon avocado oil
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt, or to taste
  • 1 8-ounce package shredded cabbage
Instructions:
  • In a large bowl, mix mayonnaise, minced chipotle peppers, lime juice, honey, avocado oil, 1 teaspoon cumin, and salt to taste for the slaw until well combined. Add shredded cabbage and mix well. Chill in the fridge until needed.
  • In a large skillet, bring water, sofrito base, and cayenne pepper to a boil. Add shrimp and cook until they turn white and pink, and form a “C” shape, about 3 to 5 minutes. Remove shrimp from the liquid using a slotted spoon or spider.
  • Place the oven rack 6 inches below the broiler and preheat. Line a baking tray with aluminum foil.
  • In a bowl, combine refried beans, smoked paprika, 1/2 teaspoon of cumin, and garlic granules for the tostadas. Spread a generous amount of the bean mixture, about 1 to 2 tablespoons per tostada, on each shell. Sprinkle each tostada with even amounts of queso fresco crumbles. Arrange the tostadas in a single layer on the prepared baking tray.
  • Broil under the preheated broiler for 1 to 2 minutes until the cheese starts to melt; be sure to keep an eye on the tostada shells to avoid burning.
  • Spread a generous amount of the prepared slaw over each tostada, sprinkle with chopped cilantro to your liking, place three shrimp on each tostada, then generously drizzle crema over the top. Serve with lime slices on the side, if desired.

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