We cooked ours in a lot less oil, but just enough to get that same golden crispiness. These get 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!
What you'll need: 1 oz scallions
2 cloves garlic
1 oz fresh cilantro
1 oz chipotle chiles in adobo sauce
12 oz large shrimp
1 can black beans
1 Tbsp red wine vinegar
7 oz 2% Greek yogurt
6 white corn tortillas
neutral oil, such as vegetable or safflower
Recipe steps: 1. Prep ingredients
Remove ends from scallions and finely chop. Peel and finely chop garlic. Remove tougher stems from cilantro. Reserve ¼ of the sprigs and finely chop remaining. Finely chop chipotle, reserving any sauce. Combine with sauce after chopping. Zest and juice the lime.
Combine 2 teaspoons chipotle with half of lime juice and half of garlic. Season shrimp with salt and toss with chipotle-lime mixture.
Make beans & lime-yogurt
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. Stir together yogurt, lime zest, remaining lime juice and ½ teaspoon salt.
Heat ¼-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.
Remove all but 2 tablespoons oil from skillet. Add shrimp and cook, stirring, until just cooked through, about 2 minutes.
Spread lime-yogurt on tostadas and top with black beans, shrimp and remaining cilantro sprigs. Enjoy!