These tostadas have it all — crunchy baked tortillas, creamy black beans, plump lime-pickled shrimp and radishes and a crisp slaw. Even better, it’s ready in less than 30 minutes!
Be sure to rinse the canned beans well to remove up to 50% of the sodium the beans are canned with.
Active time: 15 minutes Total time: 25 minutes
Shrimp and Radish Tostadas Ingredients Directions Preheat the oven to 400°F (204°C). Mist the tortillas on both sides with olive oil cooking spray and arrange in a single layer on a baking sheet. Bake until golden brown on one side, 5 minutes. Flip tortillas and cook on the second side until golden brown and crisp, about 3 minutes. Remove from the oven, sprinkle with a pinch of salt, and set aside. Place the shrimp in a medium saucepan and cover with cold water. Bring to a boil, reduce heat to low, and simmer until the shrimp curl and are cooked through, 1–3 minutes, depending on the size of the shrimp. Drain well. In a large bowl, combine the shrimp with the remaining salt, lime juice, radishes, green onions and chili powder. Set aside. Put the beans and 1/4 cup (59ml) water in a microwave-safe bowl and microwave until hot, about 1 1/2 minutes. Alternatively, warm up the beans and water in a small saucepan over medium heat until hot, 4 minutes. Mash with a fork until half of the beans are mashed. Spread the beans on the tostadas. Top with the shrimp mixture. Put the slaw mix and dollops of the yogurt on top of each tostada and serve immediately. Serves: 4 | Serving Size: 2 tostadas Nutrition (per serving): Calories: 420; Total Fat: 13g; Saturated Fat: 2g; Monounsaturated Fat: 5g; Cholesterol: 3mg; Sodium: 476mg; Carbohydrate: 41g; Dietary Fiber: 12g; Sugar: 6g; Protein: 33g
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