Grilled Shrimp Tostadas with Lime

Super easy.  One can easily change up the protein if you want variety.  We served our tostadas over a bed of lettuce and then what fell off became a small taco salad.

burst of flavor. Great meal to prep the night before and put altogether when you get home the next night. A must try!!

A couple of substitutions: instead of chipotle in adobo, I sprinkled on chipotle chile powder. The chipotle in adobo is usually too spicy for my kids. I used medium instead of large shrimp, so there were more like 6-9 shrimp per tostada, which made it kind of messy b/c they kept falling off. Also, there was way more avocado topping than a Tbs per tostada. My avocado wasn't huge either. But that was fine by me! That said, they were really tasty and yes, very quick to pull together.

These are sooo good! The recipe does require a few steps, but they're not difficult. I used high quality wild caught jumbo Mexican shrimp. The recipe didn't make enough of the black bean salsa to be able to put 1/4 cup on each tortilla, so I would double it next time. I followed the recipe as written with the exception of adding a few extra shrimp. I served the tostadas to guests, and we all raved about how delicious they were. I served them with a roasted beet, poblano and red onion salad. Yum!

Quick and delicious. Came in late on a weekday and this came together quickly. Will keep in my rotation.

Fantastic! Will make these forever!

Very tasty and surprisingly filling. Didn't want them to be too spicy so used roasted hatch chilies instead of the chipotle and still got a nice smoky flavor.

A few steps but comes together quickly. With 2 tostada per serving it is a filling meal. I used multigrain tortillas and 'toasted' them in the oven broiler while the shrimp cooked. Plan to roll the leftovers up in a tortilla or put over greens for a nice salad.