street corn shrimp tostadas
so many yummy flavors in each bite! these tostadas are sure to be a hit at your next fiesta.
Ingredients
- 16 pieces16 pieces16 pieces Corn Tortilla
- 111 Avocado Oil
- 15 oz15 oz15 oz Refried Pinto Beans - Siete Foods, or refried black beans
- 15 oz15 oz15 oz Black Beans, drained & rinsed
- 111 street corn dip (click for recipe)
- 32 oz32 oz32 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
- 2 Tbsp2 Tbsp2 Tbsp Classic Monkfruit Sweetener (with Allulose) - Lakanto
- 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
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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 & 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 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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About This Recipe
Show nutritional information
Coconut Free Egg Free Entrées Gluten Free Nut Free Pescetarian Seafood Sugar Alcohol Free Sugar FreeThis 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. |
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