Shrimp Tostada
Spicy and delicious. This tostada is packed with goodness and miles of flavor. This south-of-the-border treat is high in fiber.
Course
Lunch
Cuisine
American
Servings
Prep Time
2
persons
30
minutes
Cook Time
20
minutes
Servings
Prep Time
2
persons
30
minutes
Cook Time
20
minutes
Ingredients
2½
cups
shrimp
medium cooked ( thawed and diced )
2
cucumbers
mini ( diced )
1
cup
red onion
diced
5
teaspoons
jalapeño
minced
1
cup
grape, tomatoes
quartered
¼
cup
cilantro
chopped
5
tablespoons
lime juice
2
tablespoons
Hot Sauce
¾
teaspoon
salt
plus additional to taste
8
wraps
Tortillas
Gluten Free
2
tablespoons
olive oil
plus 1 teaspoon
2 15.5
ounce
black beans
cans ( drained, liquid reserved )
black pepper
to taste
Instructions
In a large bowl, combine the shrimp, cucumbers, ½ cup red onion, 1 teaspoon jalapeño, tomatoes, cilantro, lime juice, hot sauce and ¾ teaspoon salt.
Stir until well combined.
Refrigerate for 15 minutes.
Lightly brush both sides of each tortilla with the 2 tablespoons oil.
Place on a baking sheet and bake for 10 minutes until crispy. Season to taste with salt.
In a small skillet, heat the remaining oil over medium-high heat.
Sauté the remaining onion and jalapeño until tender, about 5 minutes.
Add the black beans and just enough reserved liquid to submerge the beans. Cook for 5 minutes; add more liquid if needed.
Mash the beans, add salt and pepper to taste. Spread the beans onto each tostada, top with the shrimp salad.
Enjoy!