Crispy tostada shells, refried black beans, creamy guacamole, spicy shrimp,
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon granulated garlic
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 2 teaspoons olive oil
- 1 1/2 pounds 24-30 ct prawns, peeled and deveined
- 4 - 6 to stada shells
- 1 14.5 ounce can refried black beans
- 1 - 2 cups guacamole
- 1 cup chopped lettuce
- 1/2 cup crumbled cojita cheese
- 1 lime quartered
Combine first 8 ingredients together in a bowl. Mix well. Add shrimp and toss to coat. Cover and refrigerate for 3 hours.
When ready to cook, preheat oven to 200 degrees to warm up the tostada shells. Cook 5 minutes or just until warmed.
While tostada shells are warming, heat refried beans in a pan over medium heat until warmed through.
At the same time cook prawns over medium high heat until cooked through, 3- 5 minutes.
To assemble tostadas, spread some refried beans on top of a tostada shell, spread guacamole on top, top with handful of lettuce and 5 - 6 prawns. Sprinkle with cojita cheese. Squeeze lime over the top. Repeat with remaining ingredients. Serve immediately.
Keywords: black beans, cojita cheese, entree, Food, guacamole, Latin American, Prawns, Recipe, shrimp, summer, tostada