Shrimp Tostadas

the-girl-who-ate-everything.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

9 points

subheading: Salsa:

½ cup corn, frozen, fresh, or canned

⅓ cup red onion, diced

1 large tomato, diced

1 avocado, diced

2 tablespoons cilantro, chopped

1 lime, juiced

subheading: Shrimp:

1 lb medium uncooked shrimp, peeled and deveined

1 tablespoon olive oil

1 teaspoon chili powder

¼ teaspoon garlic powder

¼ teaspoon ground cumin

¼ teaspoon salt

¼ teaspoon pepper

8 tostadas

1 15 ounce can Old El Paso black refried beans

1 ½ cups shredded mexican blend cheese

Note: Ingredients may have been altered from the original.

Directions at the-girl-who-ate-everything.com

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