These Chili Shrimp Tostadas combine heat and crunch, making them a delicious meal, ready in less than 30 minutes! Layered with zesty black bean and lime refried beans, creamy avocado, queso fresco, and spicy shrimp this Mexican - inspired recipe is where it's at for Taco Tuesd ay (or any day of the week)!
Driven by his desire and ambition to be the best in the food industry, Chef Devan has no boundaries when it comes to culinary adventures. Whether he is a food expert on Cityline, a judge of Food Network Canada’s Fire Masters or a host of pop-ups around the world, Devan brings a vibrant energy to his innovative cooking demonstrations.
1 lb shrimp 31-40 ct, peeled and deveined
¼ onion, finely diced
2 tsp minced garlic
1 tsp minced ginger
1 tsp sesame oil
1 tsp grapeseed oil
1 tsp Kashmiri red chili powder
1 tsp smoked paprika
½ tsp sugar
1 tsp rice wine vinegar
¾ tsp kosher salt
½ tsp fresh cracked black pepper
1 avocado, finely diced
¼ cup queso fresco, crumbled
Chopped cilantro leaves
4 tostadas (or bake corn tortillas at 375°F for 6-7 min until crunchy)
Black Bean & Lime Puree
2 x 15oz can black beans
½ cup vegetable or chicken stock
¾ tsp onion powder
¾ tsp garlic powder
2 tbsp lime juice
¾ tsp kosher salt
½ tsp fresh cracked black pepper
4 medium corn tortillas
2 tsp grapeseed oil
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