2½ cups medium cooked shrimp, thawed and diced
2 mini cucumbers, diced
1 cup diced red onion
5 teaspoons minced jalapeño
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 Tortillas, Gluten Free
2 tablespoons plus 1 teaspoon Olive oil
2 15.5-ounce cans Black Beans, drained, liquid reserved
Black Pepper, to taste
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.