Spicy Shrimp & Black Bean Tostadas (Lactose-Free)
Crispy corn tostadas piled high with spicy seasoned shrimp, hearty black beans, creamy avocado, and fresh cilantro, offering a burst of Mexican flavors.
Ingredients
- Red Onion20 g
- Olive Oil5 ml
- Shrimp120 g
- Corn Tortilla80 g
- Black Bean80 g
- Avocado60 g
- Salsa50 g
- Cilantro5 g
- Lime1 whole
- Jalapeno10 g
- Chili Powder1 tsp
- Cumin0.5 tsp
Instructions
- 1Step 1
Step 1: Preheat oven to 200°C (400°F). Lightly brush corn tortillas with olive oil and bake for 5-7 minutes, flipping once, until crisp and golden. (Alternatively, toast in a dry pan).
- 2Step 2
Step 2: While tortillas bake, pat shrimp dry and toss with chili powder, cumin, salt, and pepper. Heat a skillet over medium-high heat and cook shrimp for 3-4 minutes until pink and cooked through.
- 3Step 3
Step 3: Drain and rinse black beans. Dice red onion, slice avocado, chop cilantro, and finely mince jalapeno (remove seeds for less heat).
- 4Step 4
Step 4: Mash avocado with a squeeze of lime juice, salt, and pepper.
- 5Step 5
Step 5: Assemble tostadas: Spread mashed avocado on each crispy tortilla, top with black beans, seasoned shrimp, salsa, chopped red onion, cilantro, and jalapeno slices. Serve immediately.
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