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–+ servings

Get After These Grilled Shrimp Tostadas with Black Bean Salsa

Gulf shrimp gets a spicy kick with Ancho chiles and garden fresh herbs! Watch the video above to learn more from Goya Foods Executive Chef Fernando Desa.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Entrées
Servings 12 tostadas

Ingredients
  

Salsa

  • 1 can GOYA® Black Beans drained and rinsed, 15.5 oz.
  • 1 medium tomato seeded and diced
  • 1 small red onion finely chopped
  • 1 tablespoon chopped cilantro
  • 1 teaspoon GOYA® Adobo All-Purpose Seasoning with Pepper
  • 1 teaspoon GOYA® Lemon Juice
  • 1 tablespoon GOYA EXTRA VIRGIN OLIVE OIL

Tostadas

  • 2 GOYA® Ancho Chiles stemmed and seeded
  • 3 GOYA® Lemon Juice
  • 2 GOYA® Vegetable Oil
  • 1 teaspoon GOYA® Adobo All-Purpose Seasoning with Pepper
  • ½ teaspoon GOYA® Ground Cumin
  • 1 teaspoon GOYA® Minced Garlic
  • ½ teaspoon GOYA® Oregano Leaves
  • 1½ lbs. medium shrimp peeled and deveined
  • GOYA® Corn Oil for frying
  • 12 GOYA® Corn Tortillas
  • 1 16 oz. can GOYA® Traditional Refried Beans warmed according to package instructions (optional)
  • Lime wedges for garnish
  • Lime wedges for garnish

Instructions
 

  • In medium bowl, stir together black beans, tomato, onions, cilantro, Adobo, lemon juice and olive oil until well combined; cover and set salsa in refrigerator until ready to serve.
  • Place chiles in medium bowl and cover with hot water. Let sit for about 15 minutes. Transfer chiles and 3 tablespoons soaking water to blender. Add lemon juice, vegetable oil, Adobo, cumin, garlic and oregano to blender. Blend on high speed until smooth, about 1 minute. In bowl, combine chile mixture with shrimp; cover and chill in refrigerator for at least 15 minutes.
  • Meanwhile, heat ¼” corn oil in small skillet over medium-high heat. Once oil is hot, but not smoking, add one corn tortilla. Fry, flipping once, until tortilla is golden brown and crisp, about 1 minute per side; transfer to paper towel-lined tray to drain. Repeat with remaining tortillas.
  • Heat grill or grill pan over medium-high heat. Add reserved marinated shrimp and cook, flipping once until shrimp golden brown on both side and center is opaque, about 2-3 minutes per side; transfer to plate.
  • To assemble tostadas, spread heaping spoonful of warmed refried beans onto each fried tortilla, if desired. Spoon reserved salsa on each tortilla and top with two or three shrimp. Serve with lime wedges.

Notes

This recipe is provided courtesy of Goya Foods.
Keyword Goodtaste with Tanji season 3, Goya Foods, grilled shrimp, tostadas
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