Honey Sriracha Shrimp Tostadas
Ingredients
- 2 lbs raw shrimp deveined & tails removed
- 3 tbsp sriracha
- 2 tbsp honey
- 2 tbsp avocado oil (or oil of choice)
- juice of 1 lime
- 1/4 tsp salt
- 1/4 tsp black pepper
- 8 corn tortillas
- 2 (15oz) cans refried black beans
- 2 large avocados seeded & chopped
- 2 roma tomatoes seeded & chopped
Instructions
- In a large mixing bowl, combine the sriracha, honey, lime juice, avocado oil, salt, and pepper and whisk until combined. Add the shrimp to the marinade and mix until all of the shrimp is coated in the marinade. Set aside and let it sit for 15 minutes.
- Preheat the oven to 450 degrees. Put the corn tortillas on a large baking sheet using no oil, and bake them for 8-10 minutes, until they are slightly brown and crispy. Make sure you keep an eye on them, they can burn quickly.
- To cook the shrimp, preheat a large skillet over medium-high heat (I used a cast iron). When the skillet is hot, add about a tbsp of oil, then add the marinated shrimp and cook for 5-7 minutes, stirring occasionally. You will know they are done when they are slightly translucent with a little bit of a char on them. Remove from heat and set aside.
- In the meantime, warm up the refried beans in a saucepan. Just preheat the saucepan to medium-low heat, add the beans, and season with a pinch of salt and pepper. Stir occasionally for about 10 minutes.
- To make the guac, combine the chopped avocado and tomato in a serving bowl. Season with a pinch of salt, and squeeze the juice of 1/2 a lime. Mix it all together, leaving it a little chunky.
- To assemble, just take a spoonful of the beans and spread them in a thin layer on a crispy tortilla. Then take about 5 pieces of the shrimp and arrange them on top of the beans. Add a big spoonful of the guac on top, and enjoy!
Tried this recipe?Let us know how it was!