Tostadas are one of my all time favorite dinners because they’re just so damn fun! Plus, I’m kind of obsessed with frying my own tostada shells and then making a few homemade chips for snacking too.
Kosher salt and freshly cracked black pepper to taste
Instructions
In a skillet, heat the oil over medium high heat until almost smoking. Add the tortillas into the oil, one at a time, and fry on each side for about 2 minutes until golden brown and crispy. Remove with tongs and set aside to dry on a paper towel. Repeat process with other corn tortillas.
In a small bowl, place the avocado and chives and lime juice. Mash with a fork, season with salt and pepper and set aside.
Toss the shrimp with the cayenne and garlic powder as well as salt and pepper. Sauté in a medium skillet with 2 tablespoons of oil for 2-3 minutes on each side until pink and cooked.
Spread the ¼ cup of refried beans on top of each tortilla.
Sprinkle on the charred corn
Spread a layer of the mashed avocado chive mixture on top.
Top the mashed avocado with the pico
Finish with a few shrimp.
Season with salt and pepper if needed.
Notes
Add all of your favorite toppings - and don't forget the salsa and guacamole!