Go Back
4 from 1 vote
Print
Spicy Shrimp Tostadas
Prep Time
11 mins
Cook Time
11 mins
 
Calories: 153 kcal
Ingredients
  • 1 16 oz can RO*TEL habanero tomatoes
  • 1 16 oz can Hunt's diced tomatoes
  • 1 16 oz can Rosarita refried beans
  • 1 8 oz can Hunt's tomato sauce
  • 1 pound shrimp raw, peeled and tails removed (30-40 count)
  • 12 corn tortillas
  • 1 avocado sliced in 12 slices
  • 1 jalapeño sliced thin
  • 1/2 head red cabbage
  • 6 green onions cleaned and cut into 1" pieces on the bias
  • 3 radishes sliced thin
  • 1 bunch cilantro
  • 1 clove garlic sliced thin
  • 1 lime cut into 12 sections
Instructions
  1. Preheat oven to 450 degrees.
  2. In a hot oven place tortillas directly on baking racks for 2-3 minutes on each side or until crispy. As an alternative you can buy tostada shells. Remove and cool.
  3. In a mixing bowl combine 1/2 bunch of chopped cilantro (reserve other half and 12 leaves of cilantro for garnish) and refried beans. (beans should be room temperature)
  4. In pot or deep skillet combine habanero tomatoes, diced tomatoes, tomato sauce, 1/2 bunch of cilantro and garlic. Bring to a boil.
  5. Add shrimp, cover and simmer for 2 minutes. Turn off heat and let shrimp continue to cook in hot tomatoes for 10 minutes. In a colander, drain shrimp and tomatoes.
  6. On each tortilla, spread about 2 tablespoons of beans. Add 3-4 shrimp and a tablespoon of tomatoes. Top with fresh ingredients: cabbage, onion, radish, jalapeño, avocado and cilantro.
  7. Serve immediately with fresh limes and enjoy.