Shrimp Tostados
A Tostada is simply the whole tortilla fried crispy, rather than cut into triangles like the chips. And they are perfect for building everything you would in a taco, only flat.
Tostados or any taco meal is especially easy if you have a nearby authentic Mexican restaurant that sells home made Guacamole, Pico de Gallo, black beans, chips and tortillas when you don’t have the time.
Shrimp Tostados
These kinds of meals are great for groups, build your own tostada or nacho plate. Make or purchase the dips along with all the usual condiments and dinner is done! If you prefer, make Taco Seasoning for ground Beef Tacos, Fajitas, Fish Tacos, or Carne Asada for Tacos for the table. Anything will work!
Ingredients
- Fish or meat of choice
- Fresh corn tortillas
- Black beans
- Guacamole
- Pico de Gallo
- Feta Cheese crumbled
- Green Onions chopped
- Limes sliced
- Hot Sauces
- Grated Cheddar grated
- Sour Cream
Instructions
- To make Tostados, simply fry them in a non-stick pan and a tablespoon of olive oil longer than you do to heat up a tortilla for a taco. Let them get a little more golden and crispier.
- Cook the shrimp in a heated skillet with oil, single layer so they don’t steam or grill them in a grill pan. Sprinkle seasoning of choice on the shrimp, such as Casa Bonita Tajin Classico or McCormick Mesquite Spice Rub just as soon as they hit the hot skillet.
- We build the Tostada starting with a spread of black beans, then a little guacamole, 2 – 3 shrimp, some Pico de Gallo, and a sprinkle of Feta with a good squeeze of lime juice and some chopped green onions.
Notes
We loved a Gamay with the smoky shrimp and toppings. And if you heap on Pico de Gallo and go light on the beans and shrimp, you may prefer a light white wine. Some of the experience is definitely about how you build your tostada.
We’ve paired:
- Joseph Drouhin Beaujolais – Villages