Mexican Shrimp & Black Bean Tostadas
with Pickled Shallot, Red Pepper Crema & Guacamole
Celebrate la cultura this Hispanic Heritage Month with a classic Mexican-inspired meal! You’ll top crunchy oven-baked tortillas, or tostadas with mashed black beans, tender fajita-spiced shrimp, guacamole, red pepper crema, cilantro, and tangy pickled shallot. Sure you can eat it with a knife and fork, but really it's finger food—don’t be shy!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Shallot
¼ ounce
Cilantro
1 unit
Lime
1 unit
Black Beans
1 tablespoon
Fajita Spice Blend
6 unit
Flour Tortillas
(Contains Soy, Wheat)
10 ounce
Shrimp
(Contains Shellfish)
4 tablespoon
Guacamole
2 tablespoon
Smoky Red Pepper Crema
(Contains Milk)
Not included in your delivery
Salt
Pepper
5 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Halve, peel, and thinly slice shallot; mince a few slices until you have 1 TBSP (2 TBSP for 4). Quarter lime. Roughly chop cilantro.
• Heat a drizzle of oil in a small pot over medium-high heat. Add minced shallot and a pinch of salt. Cook, stirring occasionally, until fragrant, 30-60 seconds. • Stir in beans and their liquid and half the Fajita Spice Blend. Cook, stirring occasionally, until warmed through and liquid has reduced slightly, 2-3 minutes. Mash about half the beans using a potato masher or fork. Taste and season with salt and pepper if desired. • Keep covered off heat until ready to serve.
• While beans cook, in a small microwave- safe bowl, combine sliced shallot, 1⁄4 tsp salt (1⁄2 tsp for 4 servings), and juice from half the lime. Cover tightly with plastic wrap and microwave for 1 minute. Carefully uncover, stir, and set aside.
• Drizzle tortillas with 1 TBSP oil (2 TBSP for 4 servings); brush or rub to coat both sides. Arrange on a baking sheet in a single layer (divide between two sheets for 4). Gently prick each tortilla in a few places with a fork. • Toast on middle rack, flipping halfway through, until lightly golden, 4-5 minutes per side. (For 4, toast on middle and top racks; flip tortillas and swap rack positions halfway through toasting.) TIP: Watch carefully—tortillas brown fast! If the tortillas puff up, gently press them down with a spatula as soon as they’re out of the oven.
• Once beans are done, rinse shrimp* under cold water, then pat dry with paper towels. • Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp, remaining Fajita Spice Blend, and a pinch of salt. Cook, stirring occasionally, until shrimp are opaque and cooked through, 3-4 minutes. • Remove from heat and stir in 1 TBSP butter and juice from one lime wedge (2 TBSP butter and juice from two wedges for 4 servings).
• Divide tortillas between plates; evenly spread each tortilla with beans. Top with shrimp, guacamole, crema, cilantro, and pickled shallot (draining first). Serve with any remaining lime wedges on the side. TIP: Add a drizzle of your favorite hot sauce for a spicy kick.
Shrimp are fully cooked when internal temperature reaches 145°.
