Tangy Chipotle Shrimp Tostadas with Refried Beans

Name: Tangy Chipotle Shrimp Tostadas with Refried Beans
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 servings
Cuisine: Tex-Mex
Ingredients: 5 ounce shrimp (peeled, deveined, tail off); 1 teaspoon chipotle powder; 0.5 teaspoon ground cumin; 0.25 teaspoon salt; 1 tablespoon olive oil; 2 corn tostadas; 0.5 cup canned refried beans (heated); 0.25 red onion (thinly sliced); 2 tablespoon apple cider vinegar; 0.5 teaspoon sugar; 1 tablespoon fresh cilantro (chopped, for garnish)

Crispy corn tostadas piled high with spicy chipotle-marinated shrimp, creamy refried beans, and vibrant pickled red onions for a burst of flavor and texture.

Prep: 20 min
Cook: 15 min
Total: 35 min
Servings: 1
Cuisine: Tex-Mex
Difficulty: Easy
Cost: $5.86/serving

Dietary

Nut-Free
Egg-Free
Dairy-Free
Halal
High-Protein
High-Fiber

Ingredients

5 ounce shrimp (peeled, deveined, tail off)
1 teaspoon chipotle powder
0.5 teaspoon ground cumin
0.25 teaspoon salt
1 tablespoon olive oil
2 corn tostadas
0.5 cup canned refried beans (heated)
0.25 red onion (thinly sliced)
2 tablespoon apple cider vinegar
0.5 teaspoon sugar
1 tablespoon fresh cilantro (chopped, for garnish)

Instructions

Marinate shrimp: In a medium bowl, toss the 5 ounces shrimp with 1 teaspoon chipotle powder, 1/2 teaspoon ground cumin, and 1/4 teaspoon salt. Let sit for 5 minutes.
Prepare pickled red onions: While shrimp marinates, in a small bowl, combine the 1/4 each thinly sliced red onion, 2 tablespoons apple cider vinegar, and 1/2 teaspoon sugar. Stir well and let sit for at least 10 minutes.
Cook shrimp: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the marinated 5 ounces shrimp and cook for 2-3 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary.
Heat refried beans: Warm the 1/2 cup canned refried beans in a small saucepan or microwave according to package instructions.
Assemble tostadas: Spread half of the heated 1/2 cup canned refried beans evenly over each of the 2 each corn tostadas. Top each with half of the cooked shrimp.
Garnish and serve: Drain the pickled red onions and scatter them over the shrimp. Garnish with 1 tablespoon fresh cilantro, if desired. Serve immediately.

Notes

For crispier tostadas, you can lightly toast them in a dry skillet or oven before assembling. You can also add a dollop of sour cream or avocado slices if not observing dairy-free.

Nutrition (per serving)

Calories: 562
Protein: 24.8 g
Carbohydrates: 61.8 g
Fat: 24.8 g
Fiber: 7 g
Sodium: 1856 mg
Saturated Fat: 6.4 g
Sugar: 7.2 g
Cholesterol: 156 mg