Description

These shrimp tostadas are a vibrant and satisfying dish, combining crispy corn tortillas with spiced shrimp, a creamy black bean spread, fresh mango salsa, and cool avocado crema. A fiesta in every bite, these tostadas make the perfect meal for a sunny day or a fun family dinner.

Ingredients

For the Shrimp:

1 pound large shrimp, peeled and deveined

2 tablespoons olive oil

2 cloves garlic, minced

1/2 teaspoon chili powder

1/4 teaspoon cumin

1/4 teaspoon smoked paprika

Pinch of cayenne pepper (optional)

Salt and freshly ground black pepper to taste

1 tablespoon lime juice

For the Tostadas:

12 corn tortillas

2 tablespoons olive oil or vegetable oil, for frying

For the Black Bean Spread:

1 (15-ounce) can black beans, rinsed and drained

1/4 cup chopped red onion

1 tablespoon lime juice

1 tablespoon olive oil

1/4 teaspoon cumin

Salt and freshly ground black pepper to taste

For the Mango Salsa:

1 ripe mango, peeled and diced

1/2 red bell pepper, diced

1/4 red onion, finely chopped

1 jalapeño, seeded and minced (optional)

1/4 cup chopped cilantro

2 tablespoons lime juice

Salt to taste

For the Avocado Crema:

1 ripe avocado

1/4 cup sour cream or Greek yogurt

2 tablespoons lime juice

1 tablespoon water (or more, to thin)

Salt to taste

Additional Toppings:

Shredded lettuce or cabbage

Crumbled cotija cheese or queso fresco

Hot sauce

Lime wedges

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Instructions

Season the Shrimp: In a medium bowl, toss the shrimp with olive oil, minced garlic, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Make sure the shrimp are evenly coated with the spices.
Cook the Shrimp: Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 2-3 minutes per side until they are pink and opaque. Be careful not to overcook them. Once cooked, squeeze lime juice over the shrimp and toss to coat. Set aside.
Fry the Tortillas: Heat olive oil or vegetable oil in a skillet over medium heat. Fry the corn tortillas, one or two at a time, for 1-2 minutes per side until golden brown and crispy. Drain on paper towels and let them cool slightly.
Prepare the Black Bean Spread: In a food processor or blender, combine the black beans, chopped red onion, lime juice, olive oil, cumin, salt, and pepper. Blend until smooth and creamy. If needed, add a tablespoon or two of water to help it blend. Taste and adjust the seasonings. Set aside.
Prepare the Mango Salsa: In a medium bowl, combine the diced mango, red bell pepper, red onion, minced jalapeño (if using), cilantro, lime juice, and salt. Gently toss to combine. Chill for at least 30 minutes for the best flavor.
Prepare the Avocado Crema: In a food processor or blender, combine the avocado, sour cream or Greek yogurt, lime juice, water, and salt. Blend until smooth and creamy. Add more water, one tablespoon at a time, until you reach your desired consistency. Chill for at least 30 minutes for the best flavor.
Assemble the Tostadas: Spread a generous layer of the black bean spread on each fried tostada. If using, add a layer of shredded lettuce or cabbage on top. Arrange the cooked shrimp evenly over the lettuce or cabbage. Spoon a generous amount of mango salsa over the shrimp. Drizzle with avocado crema.
Garnish and Serve: Garnish with crumbled cotija cheese or queso fresco, a drizzle of hot sauce, and lime wedges. Serve immediately and enjoy!

Notes

Spicy Level: Adjust the amount of chili powder, cayenne pepper, and jalapeño to your desired heat level.
Vegetarian Option: Substitute the shrimp with grilled vegetables like zucchini, bell peppers, and corn for a veggie-packed tostada.
Grilled Shrimp: For a smoky flavor, grill the shrimp instead of cooking them in a skillet.
Toppings: Add pickled onions, pickled jalapeños, or a sprinkle of sesame seeds for extra flavor.

Prep Time: 30 minutes
Cook Time: 20 minutes
Cuisine: Mexican