These easy Shrimp Tostadas are loaded with black beans, avocado, onions, tomatoes, and cilantro. This easy Mexican dinner recipe can be made in under 20 minutes!
First things first. I need you to settle a debate. Do you eat tostadas like a pizza or with a fork?
We’re split in our household on that question. I personally go pizza style unless the toppings are so bountiful that I have to use a fork for pure necessity.
I’ve made these Shrimp Tostadas a couple of times and finally had to share them with you.
Let’s talk tostadas. You can buy ’em. Who knew? I’ve always made mine either by frying a tortilla in a little oil or by baking a tortilla brushed with olive oil at about 400 degrees until nice and crispy for a lighter version.
Any way you do it, tostadas are basically an open faced taco and the possibilities are endless.
When I think shrimp or any seafood really I automatically want to top it with a nice fresh avocado salsa.
You could use regular refried beans but I love these Old El Paso black re-fried beans since black beans are what I usually pair with seafood.
You can definitely make the salsa ahead of time and marinate the shrimp ahead of time so that dinner can be ready in under ten minutes.
My family went ga-ga for these and they’re healthy.
Perfectly seasoned shrimp and a fresh salsa on top!
- 1/2 cup corn, frozen, fresh, or canned
- 1/3 cup red onion, diced
- 1 large tomato, diced
- 1 avocado, diced
- 2 tablespoons cilantro, chopped
- 1 lime, juiced
- 1 lb medium uncooked shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 tostadas
- 1 15 ounce can Old El Paso black refried beans
- 1 1/2 cups shredded mexican blend cheese
For the Salsa: Add the corn, tomato, onion, avocado, cilantro, and lime juice to a small bowl. Toss to combine and add salt and pepper to taste. Chill in the fridge until serving.
In a medium bowl, add the shrimp, olive oil, chili powder, garlic powder, cumin, salt and pepper. Toss to coat. Set aside.
Preheat oven to 350 degrees. Spread a thin layer of black beans on each tostada and sprinkle with cheese. Bake for 4-6 minutes or until cheese is melted.
While tostadas are baking, cook shrimp in a large skillet for 2-4 minutes or until shrimp turn pink.
To assemble, top warm tostadas with warm shrimp and top with salsa. Eat immediately.
You can make homemade tostadas by either frying a tortilla in a little oil or by baking a tortilla brushed with olive oil at about 400 degrees until nice and crispy for a lighter version.