Shrimp Tostadas On Homemade Corn Tortillas With Fresh Pico De Gallo And Avocado
From luisascatering 14 years ago
- 10 minutes to make
- Serves 12
I made homemade corn tortillas for the first time and decided to make tostadas to try them out. Turned out super tasty! :-)
Ingredients
- For the shrimp: shopping list
- 12 ounces uncooked large shrimp, peeled, deveined shopping list
- 2 tablespoons canola oil shopping list
- 3 teaspoons minced seeded jalapeño chili (or serrano) shopping list
- 1 large garlic clove, pressed shopping list
- 1/2 teaspoon ground cumin shopping list
- kosher salt shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- For Black Refried Beans: shopping list
- 1 tablespoon canola oil shopping list
- 1 can organic black beans (do not drain) shopping list
- 3 tablespoons onion, finely minced shopping list
- 1/4 teaspoon cumin shopping list
- organic red wine vinegar, to taste shopping list
- kosher salt, to taste shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- For Pico De gallo: shopping list
- 2 cups fresh organic tomatoes, seeded and chopped shopping list
- 1/4 cup onion (chopped) shopping list
- 1 jalapeno, seeded and minced shopping list
- 1 clove garlic, minced shopping list
- juice of 1 lime shopping list
- 1 small handful cilantro, chopped shopping list
- kosher salt and fresh cracked black pepper, to taste shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- Toppings: shopping list
- avocado cubes shopping list
- shredded romaine lettuce shopping list
- sour cream shopping list
- monterey jack cheese shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- 12 fresh corn tortillas - I made my own from this recipe: http://www.bobsredmill.com/recipes_detail.php?rid=662 shopping list
How to make it
- For Shrimp:
- Mix shrimp, 2 teaspoons oil, jalapeño, garlic and cumin in bowl. Chill at least 1 hour and up to 3 hours.
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- For the Pico de Gallo:
- Add everything to a bowl and combine. Chill at least 1 hour and up to 3 hours.
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- For Beans:
- Heat the oil over medium heat in a large, heavy nonstick pan, Saute onions until soft (do not brown) and add the ground cumin. Cook, stirring over medium heat, for about a minute, until the spices begin to sizzle and cook and the onions get soft. Add the beans with their liquid.
- Fry the beans, stirring and mashing often, until they thicken and begin to get crusty on the bottom and aromatic. Cook for about 20 minutes, stirring often and mashing the beans with the back of your spoon. The beans should be thick but not dry. Add water to the beans if they seem too dry. Taste the refried beans, and adjust the salt.
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- Using a cookie/biscuit cutter, cut the corn tortillas into appetizer sized rounds. Fry the rounds in canola oil until crisp and drain on paper towels, sprinke with salt if desired.
- Preheat oven to 375 degrees.
- Heat skillet over med-high heat. Add shrimp, sprinkle with a little kosher salt and saute quickly in pan. Take off heat and squirt with a little lime juice. Set aside.
- Place tortilla rounds on a baking sheet. Place a spoon full of refired beans on each round. Follow with a sprinkle of cheese. Place in oven until the cheese begins to melt, about 3-5 minutes.
- Remove from oven and top each with pico de gallo, lettuce, small dollop of sour cream, 1 shrimp and avocado cube.
The Rating
Reviewed by 5 people-
Great job with these wish I were there.
Five forks and a big smile:
trigger
in loved it
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Fantastic recipe.
This sound deilcious I will try this.
5 forks.
ED
spinach1948
in Dorchester-Boston loved it
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