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Our family loves making tostadas because you can top them with just about anything! Today, we topped ours with shrimp, mango, and our NEW Habanero Botana Sauce! Try this tropical combo, and your life will ‘nero be the same.
1 Tbsp Avocado Oil
1lb Raw Shrimp, peeled and deveined
4 cloves Garlic, minced
1/2 packet Siete Chorizo Skillet Seasoning
2 Mangos, diced
2 Avocados, sliced
1 Red Onion, thinly sliced
Siete Habanero Botana Sauce, as needed
1 can Siete Vegan Refried Black Beans
1 pack Siete Grain Free Almond Flour Tortillas
Preheat your oven to 350F and place shrimp in a bowl.
Stir minced garlic and half of the chorizo seasoning in with the shrimp to completely coat. place covered in the fridge until ready to cook.
Bake almond flour tortillas on a lined baking for 12-14 minutes until lightly golden and crisp.
On medium-high, heat avocado oil in a cast iron skillet.
Sauté seasoned shrimp for about 2 minutes per side until just opaque and cooked through.
Gently warm the refried black beans in the microwave or on the stove.
Spread the refried beans on top of the baked tostada in a thin layer.
Top the beans with the cooked shrimp, diced mango, avocado slices and sliced red onion.
Finish the tostada with a drizzle of Habanero Botana Sauce and garnish with cilantro leaves.
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