Chipotle Shrimp Tostadas

These Chipotle Shrimp Tostadas make for an easy weeknight dinner that's packed with flavor! This meal comes together in less than 30 minutes.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 3
• Cuisine: Mexican
• Difficulty: Easy

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Sugar
• High-Protein

Tags

• quick
• savory
• fry
• spicy

Ingredients

• 15 shrimp (frozen)
• 3 corn tortillas
• 0.5 cup refried bean
• 2 tablespoon cilantro
• 2 tablespoon cotija cheese
• 2 tablespoon red onion (finely diced)
• 1 teaspoon chipotle powder
• 0.5 teaspoon garlic powder
• 0.25 teaspoon sea salt
• 0.25 teaspoon cumin
• 0.25 teaspoon black pepper
• 0.33 cup plain yogurt
• 2 teaspoon olive oil
• 0.33 cup cilantro (packed)
• 2 clove garlic
• 1 tablespoon water
• 0.25 teaspoon sea salt
• 1 avocado oil (for spraying skillet)

Instructions

1. Preheat oven to 400 degrees Fahrenheit.
2. Bake corn tortillas for 10 minutes, flipping halfway.
3. Defrost shrimp, lay on paper towel, and pat completely dry.
4. Mix together chipotle powder, garlic powder, 1/4 teaspoon sea salt, cumin, and black pepper in a small bowl. Add to shrimp and mix to completely coat.
5. Add avocado oil spray to a cast iron skillet. Once heated, add shrimp and cook on both sides until fully cooked through.
6. Heat up refried beans.
7. Add cilantro, plain yogurt, olive oil, garlic cloves, water, and 1/4 teaspoon sea salt to a blender and blend until smooth.
8. Assemble tostada with refried beans, shrimp, cilantro, red onion, cotija cheese, and creamy cilantro dressing. Enjoy!

Notes

These tostadas are best enjoyed fresh. Leftovers can be stored in a sealed container in the refrigerator. The creamy cilantro sauce can be prepared in advance and is also great on bowls and other dishes.

Nutrition (per serving)

• Calories: 310
• Protein: 37.9 g
• Carbohydrates: 24.6 g
• Fat: 8.5 g
• Fiber: 3.9 g
• Sodium: 965 mg
• Saturated Fat: 2.6 g
• Sugar: 3.6 g
• Cholesterol: 301 mg