Ingredients
- 12 Each 6" Yellow Corn Tortillas (06942)
- 2 Oz. Red Chiles, . minced
- 1/2 Oz. Lime Juice, fresh
- As Needed olive oil
- 2 Lbs. Shrimp, 21/25 , peeled and deveined
- As Needed chile salt
- 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. Avocados, seeded, skin removed
- 2 1/2 Oz. Lime Juice, fresh
- 1 Fl. Oz. Olive Oil
- To Taste cayenne pepper, ground
- 3 1/4 Oz. Sour Cream
- As Needed salt
Directions
- In a food processor, combine all ingredients and pulse until smooth. Reserve refrigerated.
