10-12 small corn tortillas brushed with olive oil on both sides.
Bake at 350 degrees for 20 minutes to make the tostadas
1 head of Romaine lettuce finely chopped
1 1/2 cups of roasted corn (best when fresh from the ear)
1 can of black beans, rinsed and mixed w/ 1/4 tsp cumin, 1/4 tsp chili powder
5 plum tomatoes, chopped
1/2 bunch of cilantro
1/2 head of cabbage, finely chopped (next time I will use red cabbage for color)
1/4 cup feta cheese
2 avocados, diced
Mix 1lb of cooked shrimp with
1 TBS of olive oil
1/4 tsp salt
1/4 tsp chili powder
1 small jalapeno pepper, seeded and diced
1 tsp of adobo sauce*
zest from 1 lime
Lay the shrimp out onto a cookie sheet and cook at 450 degrees for 8-10 min
then put directly on salad
I put all of the following ingredients into my food processor
3 TBS of fresh lime juice
3 TBS brown rice vinegar (or just regular rice vinegar)
3 green onions
1 clove of garlic
1 tsp salt
1 tsp sugar
1/2 bunch cilantro
1 tsp cumin
While the processor is running, slowly add 1/4 cup of olive oil and
1/4 cup of canola oil
Pour the dressing over the salad and shrimp, mix, and then spoon over each tostado.
* Many of my recipes call for Chipotle chilis in Adobo Sauce. These are very spicy and I
never use the whole can in one recipe. I always freeze the remainder in a small container.
For this recipe I just cut about 1 tsp of the frozen sauce and added it to the shrimp. A little
bit goes a long way with this flavor.
Here is a version of the salad without the shrimp and with tortilla strips on top. So easy & so yummy!