Garlic Lime Shrimp Tostadas

• 70 g (2 small tortillas) — Whole-wheat tortilla
• 180 g, thawed and patted dry — Raw peeled and deveined shrimp
• 80 g (about 1/2 cup) — Low-sodium canned black beans, drained and rinsed
• 50 g, finely shredded — Raw green cabbage
• 50 g (about 1/3 cup) — Frozen corn kernels
• 50 g, thinly sliced — Avocado
• 15 g (1 tbsp) — Fresh lime juice
• 4 g, finely grated — Raw garlic
• 8 g (about 2 tsp) — Avocado oil
• 0.5 g (about 1/8 tsp) — Fine salt

Method

1. 1Crisp the first tostadaBrush one tortilla with avocado oil and cook over medium for 2 minutes per side, pressing with a spatula.4 minLook for: The tortilla is dry, rigid, and golden in spots.
2. 2Crisp the second tostadaRepeat with the second tortilla and move both to a rack.4 minLook for: Both bases are crisp with no soft centers.
3. 3Season the shrimpPat the shrimp dry and toss with the garlic and salt.Look for: Every shrimp is dry and evenly seasoned.Safety: Wash hands and sanitize surfaces after handling raw shrimp.
4. 4Cook the shrimpAdd the remaining oil and shrimp and cook for 2 minutes per side.4 min · 145°FLook for: The shrimp are opaque, loosely curled, and reach 145°F.Safety: Verify shrimp reach 145°F.
5. 5Glaze with limeAdd half the lime juice and toss the shrimp for 30 seconds, then transfer them to a clean plate.30 secLook for: A thin garlic-lime glaze coats every shrimp.
6. 6Heat the beans and cornHeat the black beans and corn in the skillet until steaming throughout.165°FLook for: Both components reach 165°F with no cold centers.
7. 7Build the tostadasDivide the beans and corn over the crisp bases, then add cabbage, shrimp, avocado, and remaining lime juice.Look for: The bases remain crisp beneath distinct hot and cool toppings.Safety: Serve immediately and refrigerate seafood leftovers within 2 hours.