Yucatan Citrus Achiote Shrimp Tostadas with Cilantro Lime Black Bean Corn Relish

Name: Yucatan Citrus Achiote Shrimp Tostadas with Cilantro Lime Black Bean Corn Relish
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 pound large shrimp (peeled and deveined); 2 tablespoon olive oil; 1 tablespoon achiote paste; 1 teaspoon ground cumin; 0.5 teaspoon smoked paprika; 0.25 teaspoon garlic powder; 0.5 teaspoon salt; 0.25 teaspoon black pepper (freshly ground); 1 can black beans (rinsed and drained); 1.5 cup corn (fresh or thawed frozen); 0.25 cup red onion (finely diced); 1 jalapeño (small, seeded and minced); 0.25 cup fresh cilantro (chopped); 1 lime; 8 tostada shells; 0.5 cup light sour cream; 0.25 cup cotija cheese (crumbled)

Crispy tostada shells piled high with succulent achiote-spiced shrimp and a vibrant black bean and corn relish, brightened with fresh cilantro and a zesty lime crema.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Cuisine: Mexican
Difficulty: Easy
Cost: $4.54/serving

Dietary

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

Ingredients

1 pound large shrimp (peeled and deveined)
2 tablespoon olive oil
1 tablespoon achiote paste
1 teaspoon ground cumin
0.5 teaspoon smoked paprika
0.25 teaspoon garlic powder
0.5 teaspoon salt
0.25 teaspoon black pepper (freshly ground)
1 can black beans (rinsed and drained)
1.5 cup corn (fresh or thawed frozen)
0.25 cup red onion (finely diced)
1 jalapeño (small, seeded and minced)
0.25 cup fresh cilantro (chopped)
1 lime
8 tostada shells
0.5 cup light sour cream
0.25 cup cotija cheese (crumbled)

Instructions

In a medium bowl, combine the shrimp with 1 tablespoon of olive oil, achiote paste, ground cumin, smoked paprika, garlic powder, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Squeeze half of the lime over the shrimp and toss to coat. Set aside to marinate while preparing the relish.
In another medium bowl, prepare the relish by combining the rinsed black beans, corn, red onion, minced jalapeño (if using), and half of the chopped fresh cilantro. Squeeze the remaining half of the lime juice over the relish and stir to combine. Season with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper to taste.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the marinated shrimp in a single layer and cook for 2-3 minutes per side, until pink and cooked through. Avoid overcrowding the pan; cook in batches if necessary.
Warm the tostada shells for a minute or two in the oven (or in a dry skillet) for extra crispness, if desired. Spread a thin layer of light sour cream onto each tostada shell.
Top each tostada with an even layer of the black bean corn relish, followed by the cooked achiote shrimp. Garnish with crumbled cotija cheese and extra fresh cilantro, if desired. Serve immediately.

Notes

Tostadas are best enjoyed immediately to maintain their crispness. Leftover shrimp and relish can be stored separately in the refrigerator for up to 2 days and assembled fresh. For a dairy-free option, skip the sour cream and cotija cheese and add sliced avocado instead.

Nutrition (per serving)

Calories: 405
Protein: 28 g
Carbohydrates: 36.5 g
Fat: 16.5 g
Fiber: 6 g
Sodium: 410 mg
Saturated Fat: 4.3 g
Sugar: 2.5 g
Cholesterol: 157 mg