Ingredients
The following ingredients have 2 Servings
- Canola Oil
- 2 corn tortillas
- 1/2 tablespoon olive oil
- 8 large shrimp
- 1 teaspoon lime juice
- 1/2 cup refried beans (recipe follows)
- 4 tablespoons cilantro lime rice (recipe follows)
- 2 tablespoons tomato (diced)
- 3 tablespoons avocado crema (recipe follows)
- 1 tablespoon cilantro (minced)
- 1 ripe avocado
- 1 teaspoon lime juice
- 1/4 cup sour cream
- 1 garlic clove
- 1 tablespoon fresh cilantro
- 2 teaspoons milk
- 1 cup brown rice
- 1 cloves garlic (minced)
- 1/2 tablespoon lime juice
- 1/2 tablespoon extra virgin olive oil
- 3/4 tablespoons cilantro (chopped)
- 1/8 teaspoon salt
- pepper to taste
- 1 tablespoon olive oil
- 1/2 cup black beans
Instruction
- Add about an 1-2 inches of canola oil into a large saucepan with high sides. Heat oil to 375 degrees. Cook tortillas for 1 to 2 minutes. Drain on paper towels and sprinkle immediately with salt.
- Meanwhile, heat a skillet over medium heat with olive oil. Add shrimp and cook until translucent. About 3-4 minutes. Season with salt, pepper and lime juice.
- Begin by layering refried beans on the fried corn tortilla. Next add 2 tablespoons cilantro-lime rice to each tostada, then sprinkle tomatoes on top. Add cooked shrimp and 1 1/2 tablespoons of avocado cream on each tostada.Garnish with chopped cilantro.
