Shrimp Tostadas with Black Beans and Lime Yogurt

Tostadas—toasted tortillas—are usually deep fried. We cooked ours in a lot less oil, but just enough to get that same golden crispiness. These are topped with adobo-marinated shrimp and a refreshing bean salad. We whipped up a quick lime yogurt to spread on the warm tortillas for a thin layer of creaminess and to help the toppers stick to the crunchy base. Cook, relax, and enjoy!  

Recipe by: Marley Spoon


Ingredients
1
ounce
chipotle chiles in adoble sauce, finely chopped
1
lime, juiced and zested
2
cloves
garlic, finely chopped
12
ounces
large shrimp (16/20)
1
15-ounce can black beans
1
tablespoon
red wine vinegar
1
ounce
finely chopped scallions
1
ounce
finely chopped fresh cilantro
1
tablespoon
Olive Oil
7
ounces
2 percent Greek yogurt
6
white corn tortillas
*
coarse salt
*
vegetable or safflower oil
Directions
Marinate shrimp: Combine 2 teaspoons chipotle with half of lime juice and half of garlic. Season shrimp with salt and toss with chipotle-lime mixture. Set aside.
Prep beans: Rinse and drain beans. Combine beans with red wine vinegar, scallions, cilantro, remaining garlic, 1 teaspoon chipotle, 1 tablespoon olive oil, and 1 teaspoon salt. Set aside.
Make yogurt: Stir together yogurt, lime zest, remaining lime juice and ½ teaspoon salt. Set aside.
Make tostadas: Heat 1/4-inch neutral oil (about ¾ cup) in a small skillet over medium-high. Add tortillas one at a time and cook until crisp, about 30 seconds a side.
Cook shrimp: Remove all but 2 tablespoons oil from skillet. Add shrimp and cook, stirring, until just cooked through, about 2 minutes.
Assemble: Spread lime-yogurt on tostadas and top with black beans, shrimp and remaining cilantro sprigs. Enjoy!

The base number of servings for this recipe is 6
OK

Categories 

Vegetarian

Write a Review