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Make tostadas that are light, fresh and bursting with flavor! Start with golden-brown, crispy corn tortillas. Then top with a quick salsa made with creamy GOYA® Low Sodium Black Beans, juicy tomatoes, savory onions and spices. The finishing touch: shrimp that are infused with the fruity, subtly-spicy flavor of an ancho chile marinade and then grilled to perfection. ¡Delicioso!
For the Salsa:
1 can (15.5 oz.)
GOYA® Low Sodium Black Beans, drained and rinsed
medium tomato, seeded and diced
small red onion, finely chopped
GOYA® Lemon Juice
For the Tostadas:
GOYA® Ancho Chiles, stemmed and seeded
GOYA® Lemon Juice
GOYA® Corn Oil
GOYA® Ground Cumin
GOYA® Minced Garlic
GOYA® Oregano Leaves
medium shrimp, peeled and deveined
GOYA® Corn Oil, for frying
GOYA® Corn Tortillas
1 can (16 oz.)
GOYA® Reduced Sodium Refried Beans, warmed according to package instructions (optional)
Lime wedges, for garnish
In medium bowl, stir together black beans, tomato, onions, cilantro, Adobo Light, lemon juice and olive oil until well combined; cover and set salsa in refrigerator until ready to serve.
Place chiles in medium bowl and cover with hot water. Let sit for about 15 minutes. Transfer chiles and 3 tablespoons soaking water to blender. Add lemon juice, vegetable oil, Adobo, cumin, garlic and oregano to blender. Blend on high speed until smooth, about 1 minute. In bowl, combine chile mixture with shrimp; cover and chill in refrigerator for at least 15 minutes.
Meanwhile, heat ¼” corn oil in small skillet over medium-high heat. Once oil is hot, but not smoking, add one corn tortilla. Fry, flipping once, until tortilla is golden brown and crisp, about 1 minute per side; transfer to paper towel-lined tray to drain. Repeat with remaining tortillas.
Heat grill or grill pan over medium-high heat. Add reserved marinated shrimp and cook, flipping once until shrimp golden brown on both side and center is opaque, about 2-3 minutes per side; transfer to plate.
To assemble tostadas, spread heaping spoonful of warmed refried beans onto each fried tortilla, if desired. Spoon reserved salsa on each tortilla and top with two or three shrimp. Serve with lime wedges.
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