Shrimp Tostadas with Corn Salsa
Shrimp Tostadas with Corn Salsa - seasoned shrimp, refried black beans, creamy avocado, and fresh corn salsa on a crispy tostada shell.
Servings 4
Calories 536kcal
Cost $20
Ingredients
Corn Salsa
- 3 cups frozen corn thawed
- 1 cup red onion diced small
- 1 jalapeño diced, seeds and membranes removed
- 1 lime
- 1 teaspoon kosher salt
- 1 pound shrimp peeled and deveined, tails removed
- cilantro handful chopped
Shrimp Tostadas
- 8 corn tostada shells
- 1 pound shrimp thawed, peeled, deveined, tails removed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 tablespoon olive oil
- 1 can refried black beans warmed
- 2 avocado mashed with lime juice and a sprinkle of salt
- lime
- queso fresco
Instructions
- Prepare corn salsa by stirring all ingredients together and setting aside. This can be made ahead and refrigerated until ready to use.
- In a medium sized mixing bowl, toss shrimp with salt, pepper and seasoning. Heat olive oil in a large skillet and add shrimp. Cook over medium high heat until shrimp is cooked through, about 5 minutes.
- Assemble tostadas by layering beans, avocado, shrimp, corn salsa, and a sprinkle of queso fresco.
Nutrition
Calories: 536kcal | Carbohydrates: 72g | Protein: 11g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Sodium: 1468mg | Potassium: 1029mg | Fiber: 16g | Sugar: 4g | Vitamin A: 388IU | Vitamin C: 31mg | Calcium: 82mg | Iron: 3mg