Ingredients
1 pack Trader Joe's almond flour tortillas
1 bag of wild Argentinian red shrimp, defrosted
6 oz (1/2 container) mild pico de gallo
1 can refried beans
avocado spray oil
1 tsp Trader Joe's chili lime seasoning
½ tsp cumin
½ tsp garlic powder
Trader Joe's jalapeño sauce (for topping)
fresh cilantro (for garnish)
fresh lime (for serving)
Serve with:
Trader Joe's Mexican cauliflower rice (be careful it's spicy!)
OR mix together:
2 cups raw cauliflower rice
2 tbs oil
⅓ cup fresh cilantro, chopped
3 cups riced cauliflower (about 1 medium head)
1 - 2 juice from limes
½ tsp salt
Tools
1 baking sheet w/ cooling rack inserted (if you have one)
small bowl
Directions
Step 1
Preheat oven to 400 F.
Step 2
Place tortillas on a baking sheet (w/ cooling rack insert) and spray both sides of tortillas with avocado oil.
Step 3
Bake for 6-8 minutes, flipping halfway through, or until tortillas are crispy but not burned. Watch closely!
Step 4
Heat 1 tbs oil over medium-high heat and add shrimp. Season with chili lime seasoning, cumin, and garlic powder. Don't worry there is plenty of salt in the chili lime seasoning!
Step 5
Cook shrimp for about 2-3 minutes on each side, or until meat is opaque.
Step 6
Assemble tostadas by layering warm refried beans, shrimp, and pico.
Step 7
Top with jalapeño sauce (or sour cream/guacamole) and garnish with cilantro.
Step 8
Serve with Trader Joe's Mexican cauliflower rice or homemade cilantro lime cauliflower rice (see ingredients list for recipe) and fresh lime wedges.
Step 9
Enjoy!
