Meet the Sullivans: Shrimp Avocado Tostada

November 13, 2011

Shrimp Avocado Tostada

Not exactly a Fall, cold weather dinner, but don't these look great? I've been holding onto this recipe for weeks and weeks now. The original recipe comes from Chef Mommy. I changed a few ingredients (subbed the refried beans for black refried) and simplified it by using premade pico de gallo salsa and guacamole.
Shrimp Avocado Tostada


4 whole Small Corn Tortillas
Olive oil cooking spray

1 package pre-made guacamole
1 whole Lime, Juiced
½ pounds Medium Sized Shrimp, Peeled And De-veined
1 teaspoon Cayenne
1 teaspoon Garlic Powder
1 cup Refried Beans (I used black refried beans)
1 cup frozen corn
1 cup pre-made pico de gallo salsa


Preheat oven to 400 degrees. Spray tortillas with olive oil cooking spray and place on a cookie sheet. Bake for 8-10 minutes until tortillas are crispy. Turn tortillas over half way through. Remove from oven and keep warm.

Prepare the refried beans according to can directions and keep warm.

In a medium size bowl, toss the shrimp with the cayenne and garlic powder as well as salt and pepper. Saute in a medium skillet over medium heat with 2 Tablespoons canola oil for 2-3 minutes on each side until shrimp are pink and cooked. Remove from pan, drizzle with lime juice and keep warm. Wipe pan down with a paper towel and a little more oil (1 tsp). Cook corn until slightly charred (3-4 minutes).

Spread the 1/4 cup of refried beans on top of each tortilla. Sprinkle on the charred corn. Spread a layer of the mashed avocado mixture on top. Top the mashed avocado with the pico de gallo. Finish with a few shrimp. Season with salt and pepper if needed and garnish with cilantro.