Go Back Email Link
+ servings
Tostada on a plate topped with black beans, shrimp, and cilantro.
Print Pin
5 from 1 vote

Shrimp Tostadas with Chipotle Peach Salsa

Shrimp Tostadas with Chipotle Peach Salsa- a crispy tortilla topped with black beans, shrimp, cheese and salsa.
Course Dinner, Lunch
Cuisine Tex-Mex
Keyword shrimp
Prep Time 15 minutes
Cook Time 10 minutes
Servings 4
Calories 472kcal

Ingredients

  • 1 pound medium to large shrimp, peeled and deveined
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ancho chili powder
  • 1/4 teaspoon salt
  • 2 tablespoons vegetable oil, divided
  • 1/2 sweet onion, diced
  • 1 garlic clove, minced
  • 1 can black beans, rinsed and drained
  • 1/2 teaspoon ancho chili powder
  • 2 tablespoons water
  • salt and pepper
  • 4 small to medium flour tortillas
  • cooking spray
  • 1/2 cup shredded mexican cheese blend
  • 1/2 cup Chipotle Peach Salsa
  • cilantro

Instructions

  • Combine the paprika, oregano, onion powder, garlic powder, 1/4 teaspoon ancho chili powder, and salt in a small bowl.
    Sprinkle mixture on shrimp.
  • Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat.
    Add shrimp and cook for 2 to 3 minutes or until cooked through. Set aside.
  • In a small saucepan, heat 1 tablespoon of oil and cook onion for 3 minutes. Add garlic and cook 1 more minute.
  • Add beans, 1/2 teaspoon ancho chili powder and water. Mash the beans up some with a fork and cook until they are heated through. Season to taste with salt and pepper.
  • Heat oven to 375 degrees. Spray each side of tortillas liberally with cooking spray. Place on a baking sheet and place in the oven for 2 to 3 minutes. Flip over and bake another 2 minutes.
  • Top each tortilla with 1/4 of the bean mixture and 2 tablespoons of cheese. Place back in oven until cheese is melted.
  • Top with shrimp, salsa, and cilantro. Serve.

Nutrition

Calories: 472kcal