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Recipe Summary

prep:
20 mins
bake:
13 mins
total:
33 mins
Yield:
12 tostadas
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 425°F. Place tortillas in single layer on 2 baking sheets. Coat with nonstick cooking spray. Flip tortillas over; coat with spray.

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  • Bake in 425°F oven for 13 to 15 minutes or until lightly browned, flipping tortillas once. Transfer to wire rack. Sprinkle each with pinch of salt. Let cool completely.

  • Mix corn kernels, beans, chopped shrimp, jalapeno and red onion in large bowl. Halve avocado; remove pit. Scoop out flesh; cut into bite-size pieces. Gently stir into corn mixture.

  • Whisk together lime juice, cilantro, sugar, mayonnaise, salt, black pepper and hot-pepper sauce. Whisk in oil in thin stream until thick and well blended. Taste and adjust seasonings, if desired. Pour into corn mixture; stir gently to avoid smashing avocado.

  • Divide corn mixture onto baked tostadas, about 1/2 cup per tostada. Serve immediately.

Nutrition Facts

255 calories; fat 17g; cholesterol 38mg; saturated fat 2g; carbohydrates 22g; insoluble fiber 4g; protein 8g; sodium 343mg.
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