street corn shrimp tostadas (Edit recipe)

ericatangeman

100 recipes
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15 followers

so many yummy flavors in each bite! these tostadas are sure to be a hit at your next fiesta.

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PREP TIME

5 minutes

COOK TIME

15 minutes

INGREDIENTS

Serves: 8

Ingredients

16 pieces Corn Tortilla
1 Avocado Oil
15 oz Refried Pinto Beans - Siete Foods, or refried black beans
15 oz Black Beans, drained & rinsed
1 street corn dip (click for recipe)
32 oz easy baked shrimp (click for recipe)

garnishes

1 Cilantro, chopped
1 Radish
1 Cotija Cheese, or queso fresco

quick pickled red onions

1 Red Onion, sliced
1 cup Hot Water
2 Tbsp Classic Monkfruit Sweetener (with Allulose) - Lakanto
0.25 cup Apple Cider Vinegar
1 tsp black and white Peppercorns
1 tsp Redmond Real Salt

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

preheat oven to 350.
brush tortillas with a little oil & place on a baking sheet.
bake for 10-12 minutes or until crispy (may flip halfway through).
heat refried & black/pinto peanuts in a sauce pan; mash regular beans into refried beans.
bake shrimp & make street corn dip ahead of time.
spread a thin layer of refried beans on each tostada.
add on street corn dip & shrimp.
garnish with any other toppings & enjoy!

to make quick pickled red onions:

to a bowl, add all ingredients - make sure onions are submerged completely.
let sit on the counter for 20-30 minutes, then refrigerate until ready to serve (store for 1 week in fridge).

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	413
Fat:	7 g
Carbohydrates:	74 g
Protein:	16 g
Cholesterol:	4 g
Sodium:	491 mg
Fiber:	14 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.