Ingredients

The following ingredients have 8 Servings
  • 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 ((if gluten-free make sure to check bean label))
  • 1 1/2 cups shredded mexican blend cheese

Instruction

  • 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.