street corn shrimp tostadas
so many yummy flavors in each bite! these tostadas are sure to be a hit at your next fiesta.
5 minutes
15 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 1176 |
| Fat: | 27 g |
| Carbohydrates: | 182 g |
| Protein: | 56 g |
| Cholesterol: | 30 g |
| Sodium: | 2630 mg |
| Fiber: | 42 g |
| Sugars: | 14 g |
| Calculated for total recipe. | |
Serves: 1
Ingredients
- 2 pieces2 pieces2 pieces Corn Tortilla
- 111 Avocado Oil
- 111 Refried Beans, Siete brand
- 111 Black Beans, drained
- 111 street corn dip (click for recipe)
- 4 - 5 oz4 - 5 oz4 - 5 oz easy baked shrimp (click for recipe)
- 111 Cilantro, chopped
- 111 Radish
- 111 Cotija Cheese, or queso fresco
- 111 Red Onion, sliced
- 1 cup1 cup1 cup Hot Water
- 0.25 cup0.25 cup0.25 cup Apple Cider Vinegar
- 1 tsp1 tsp1 tsp black and white Peppercorns
- 1 tsp1 tsp1 tsp Redmond Real Salt
garnishes
quick pickled red onions
Process
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 beans & black beans in a sauce pan.
- 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 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).
to make quick pickled red onions:
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