CHIPOTLE SHRIMP TOSTADAS
INGREDIENTS
For Chipotle Shrimp:
1 pound large shrimp, peeled and deveined
2 tablespoons chipotle peppers in adobo sauce, minced
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon ground cumin
Salt and pepper to taste
For the Pico de Gallo:
2 medium tomatoes, diced
1/2 red onion, finely chopped
1 jalapeño pepper, seeded and minced
1/4 cup fresh cilantro, chopped
1 lime, juiced
Salt to taste
For the taco assembly:
2 cups cooked pinto beans
2 tablespoons vegetable oil
1/2 onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
Salt and pepper to taste
1 package of TOSTADAS BUENA VISTA
1 cup shredded lettuce
1/2 cup crumbled queso fresco or feta cheese (optional)
Lime wedges for serving
HOW TO COOK
1. Start by preparing the chipotle shrimp. In a bowl, combine the minced chipotle peppers, olive oil, minced garlic, ground cumin, salt, and pepper. Add the shrimp to the bowl and toss to coat them evenly. Let the shrimp marinate for about 15-20 minutes.
2. While the shrimp is marinating, prepare the pico de gallo. In a mixing bowl, combine the diced tomatoes, chopped red onion, minced jalapeño pepper, chopped cilantro, lime juice, and salt. Mix well and set aside.
3. Next, let's make the refried beans. Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant. Add the cooked pinto beans, ground cumin, salt, and pepper to the skillet. Using a fork or a potato masher, mash the beans until they are mostly smooth with some texture. Cook for a few minutes until heated through. Remove from heat and set aside.
4. Now it's time to cook the chipotle shrimp. Heat a skillet or grill pan over medium-high heat. Add the marinated shrimp and cook for about 2-3 minutes per side until they turn pink and opaque. Be careful not to overcook them, as shrimp can become rubbery if cooked for too long. Remove from heat and set aside.
HOW TO SERVE
1. To assemble the tostadas, spread a layer of refried beans onto each tostada shell. Top with a generous amount of chipotle shrimp. Add a spoonful of pico de gallo on top of the shrimp. Sprinkle shredded lettuce and crumbled queso fresco or feta cheese over the tostadas.
2. Serve the chipotle shrimp with pico de gallo and refried beans tostadas immediately with lime wedges on the side. Squeeze fresh lime juice over the tostadas before enjoying them.
¡Provecho!
