Ingredients
- 12 each 6" Yellow Corn Tortilla (06942)
- 2 oz. Red Chile, minced
- 1/2 oz. Lime Juice, fresh
- Olive Oil, as needed
- 2 lbs. Shrimp, 21/25, peeled and deveined
- Chile Salt, as needed
- 24 oz. Refried Black Beans, warmed
- 12 oz. Lettuce, shredded
- 6 oz. Pickled Radish, prepared
- Spicy Avocado Sauce see related recipe
Directions
- In a large bowl, combine red chile, lime juice and olive oil. Toss shrimp in marinade and allow to marinate for 1 hour in refrigeration.
- Pre-heat grill to medium heat.
- To serve: Pre-heat deep fryer. Grill to order 3 oz. of shrimp, until cooked through. Deep fry 1 tortilla until crisp, keeping flat while frying to create a tostada. Place on paper towel for 30 seconds and sprinkle with chile salt. Spread 2 oz. refried black beans on the tostada and top with 1 oz. shredded lettuce, 3 oz. grilled shrimp, ½ oz. pickled radish and drizzle 1 oz. spicy avocado sauce around the top. Serve.
Ingredients- 8 oz. Avocado, seeded, skin removed
- 2 1/2 oz. Lime Juice, fresh
- 1 fl. oz. Olive Oil
- Cayanne Pepper, ground, to taste
- 3 1/4 oz. Sour Cream
- Salt, as needed
Directions
- In a food processor, combine all ingredients and pulse until smooth. Reserve refrigerated.
