Shrimp Tostadas with Avocado Salsa | Eclectic Recipes

Shrimp Tostadas with Avocado Salsa | Eclectic Recipes.

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

Method

For the salsa

  1. Combine all ingredients in a mixing bowl and mix well, set aside.

For the re-fried beans

  1. Preheat sauce pan. Drizzle with olive oil and add beans. Add spices and water.
  2. Mix well and bring to a boil. Reduce to a simmer, and simmer until beans have thickened again.

For the shrimp

  1. 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)
  2. Preheat skillet. Drizzle with olive oil. Saute shrimp over medium heat until they are pink.

To assemble

  1. Spread re-fried beans over tostada. Sprinkle with shredded cheese.
  2. Top with shrimp and avacado salsa. Serve and enjoy!
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This entry was posted in Fish, Main Dishes, Shrimp and tagged , . Bookmark the permalink.

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