Chipotle-Lime Shrimp Tostadas

Name: Chipotle-Lime Shrimp Tostadas
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 tbsp Avocado Oil; 0.25 tsp Cayenne Pepper; 2 whole Chipotle Peppers in Adobo; 1 bunch Fresh Cilantro; 0.25 tsp Granulated Garlic; 1 tsp Ground Cumin; 1 tbsp Honey; 8 slices Lime; 0.33 cup Lime Juice; 0.5 cup Mayonnaise; 0.5 cup Mexican Sour Cream; 4 oz Queso Fresco; 15 oz Refried Black Beans; 0.25 tsp Salt; 8 oz Shredded Green Cabbage; 24 whole Shrimp; 0.5 tsp Smoked Paprika; 1 tsp Sofrito; 8 whole Tostada Shell; 1 cup Water

Dinner 🍽️Lunch 🥪 Mexican High-Protein 💪Gluten-Free Halal 🕌Comfort-Food Pescatarian 🐟

Chipotle-Lime Shrimp Tostadas stack crunchy shells with creamy refried black beans, juicy shrimp, and a tangy chipotle-lime slaw. Each bite balances smoky heat, bright citrus, and cool crema, with queso fresco and cilantro for freshness. Perfect for a casual weeknight dinner or a relaxed weekend gathering.

Prep25 mins
Cook5 mins
Serves4
DifficultyMedium

1

In a large bowl, combine mayonnaise, minced chipotle peppers, lime juice, honey, avocado oil, 1 teaspoon cumin, and salt to taste for the slaw. Stir until well mixed. Add the shredded cabbage and toss to coat. Refrigerate until ready to use.
2

In a large skillet, combine water, sofrito base, and cayenne pepper for the slaw. Bring to a boil over medium heat. Add the shrimp to the boiling liquid, return to a boil, and cook until the shrimp turn white and peachy-pink and form a C shape, 3 to 5 minutes. Using a slotted spoon or spider, remove the shrimp from the cooking liquid immediately.
3

Position an oven rack about 6 inches from the heat source and preheat the broiler. Line a baking tray with aluminum foil.
4

In a bowl, stir together refried beans, smoked paprika, 1/2 teaspoon cumin, and garlic granules for the tostadas. Spread the bean mixture on each tostada shell, 1 to 2 tablespoons per tostada or to taste. Sprinkle queso fresco crumbles evenly over each tostada. Arrange the tostadas in a single layer on the prepared baking tray.
5

Broil under the preheated broiler until the cheese begins to melt, 1 to 2 minutes. Watch carefully so the tostada shells do not burn.
6

Place about 1/2 cup of the prepared slaw on each tostada. Top with chopped cilantro to taste. Add three shrimp per tostada and drizzle crema over all. Serve with lime slices, if desired.