Tostada literally means “toasted” in Spanish. It also translates to “one of my all time favorite foods” (no, not literally). This recipe takes corn tortillas and bakes them to turn them into tostadas. The mixture of shrimp & salsa verde on these is excellent. Once you get the method down, you can start creating different combos & toppings for your tostadas.
Genuine tostadas are fried in oil, but at home I bake them to save on calories. The result is just as crispy.
Tomatillo Shrimp Tostadas
Servings: 2 (2 tostadas each) ● Points Plus: 6 per tostada, 13 for 2
- 4 corn tortillas (6”)
- 1/2 lb raw shrimp, peeled & deveined
- 1 cup corn kernels
- 1 cup fat free refried beans
- 1/2 avocado, diced
- 1 cup salsa verde
- 1 cup low fat shredded cheddar
- 1 lime, cut into 5 pieces
- 1 TB Mexican chili powder
- 1/2 TB cumin
- kosher salt & black pepper to taste
1. Pre-heat oven to 425 degrees. Line a baking sheet with tin foil & arrange all four tortillas on it. Spray each with non-stick olive oil spray & pierce each one a few times with a fork (this will prevent it from bubbling in the oven). Bake tortillas for 5 minutes, flip & bake another 5 or until crispy.
2. Meanwhile, place the shrimp in a large ziploc bag or mixing bowl & spray with olive oil spray. Coat with the chili powder, cumin, salt, pepper & the juice of one lime wedge. Toss shrimp until they’re coated with all of the spices.
3. Coat a large skillet with non-stick spray & cook shrimp, about 2-3 minutes on each side. When they’re cooked, turn off heat, dice into small pieces & set aside.
4. Once the tostada shells are done cooking, remove from the oven & preheat the broiler.
5. Top each tostada shell in layers: refried beans, corn, avocado, shrimp, and cheese.
6. Place tostadas under the broiler until the cheese is melted, about 2-3 minutes. Once finished, scoop the salsa verde onto each one & serve immediately.
*If you skip the avocado, they are 5 points+ per tostada, 10 points+ for two.