Tostadas are one of my all time favorite dinners because they just look so darn festive! Plus, I’m kind of obsessed with frying my own tostada shells and then making a few homemade chips for snacking too I’m still in full on avocado mode here in LA, and have been cooking up a storm using fresh California Avocados! I know that avocados can be found year round, but California Avocado season is over in the fall so I’ve decided that it’s my duty to eat as many avocados as humanly possible in the time being.
For this tostada I used a base of my spicy refried beans because ever since I made them, I’ve been making them in bulk and using them in just about everything! On top of the beans I piled some charred corn, mashed avocado with lime juice and chives, chopped red bell peppers and some spicy garlic sauteed shrimp. Serve this alongside some brown rice and you’ve got one complete, and colorful, meal!
These are also perfect for entertaining! You can make all the toppings and set them out on your counter and let your guests create their own tostada creations. Whip up a few freshly squeezed margaritas if that’s your thing and call it a party!
Tags: Avocado, avocado tostada, avocados, california avocado, cuisine of the southwestern united states, cuisine of the western united states, garlic shrimp, Guacamole, mexican cuisine, mexican tostada, new mexican cuisine, Peppers, Red Bell Pepper, refried beans, sauteed shrimp, Shrimp, shrimp tostada, shrimps, tex mex cuisine, tortilla, tostada, tostadas