Shrimp Tostadas with Mango Salsa

Ingredients

1 ripe mango, cut into chunks

1 small red onion, diced

1 jalapeno pepper, ribs and seeds removed, then diced

½ loosely packed fresh cilantro, rough chopped

Juice of 1 lime

12 medium shrimp, peeled, deveined and thawed

2 tablespoons butter

½ cup sweet yellow onion

2 cloves minced garlic

1 teaspoon chili powder

½ teaspoon cumin

¼ teaspoon red chili flakes

¼ teaspoon salt

Avocado, corn, or olive oil for frying

4 corn tortillas

1 can refried beans, warmed

½ cup Monterey jack cheese

Directions for the salsa

In a small bowl combine mango, red onion, jalapeno pepper, cilantro, and lime juice. Refrigerate for 15 to 20 minutes.

Directions for the tostadas

Preheat the oven to 350 degrees.    Add ¼” oil to a cast iron skillet and heat until sizzling. Add corn tortillas one at a time, fry for 30 seconds on one side, then flip – sprinkle with a bit of salt and cumin powder and fry another 30 seconds.  Remove from pan with tongs allowing the excess oil to drip off. Place on a paper towel.  Repeat with remaining tortillas. When all the tortillas are fried, place on a parchment lined baking sheet. Top with refried beans and then cheese. Bake for 10 minutes or until cheese is melted.

Directions for the shrimp

In a bowl combine garlic, chili powder, red pepper, cumin, and salt.  Toss shrimp in the seasoning and set aside.

Melt butter with onions in a cast iron skillet over medium high heat. Cook until onions are soft and translucent 4 to 5 minutes. Then add shrimp in a single layer. Cook 2 to 3 minutes on one side, then flip and cook a few more minutes until shrimp and cooked through.

Top tostada with salsa, then add shrimp. Serve garnished (optional) with sour cream, chopped avocado, lime wedges, and/or chopped cilantro.