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Ingredients
- 2 corn tortillas
- 1/4 cup guacamole store-bought or homemade (search "guacamole" in Recipe Central)
- 1/4 cup refried beans (lard free)
- 4-6 shrimp - deveined and shelled
- 1 tbsp olive oil - plus more for coating
- 1 tsp chili powder
- 1/4 tsp ground cumin
- 1 small tomato - diced
- lime slices (for garnish)
Ingredients
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Instructions
- Preheat oven to 400 degrees F. Lightly coat both sides of corn tortillas with coconut or olive oil using a brush. Bake tortillas for about 4 minutes on each side. (They will continue to crisp up as they cool.)
- Toss shrimp with olive oil, chili powder, and ground cumin. In a medium skillet over medium-high heat, cook shrimp until shrimp are bright pink and opaque throughout. In a small saucepan, warm the beans over medium heat.
- Assemble the tostadas by layering the beans, then the guacamole, and finally add the shrimp on top. Sprinkle with tomato and lime juice.