#tastytostadas

Enjoy these tasty catfish tostadas that have been fried in beer batter with a cool mango cabbage slaw. Great for a summer party or a filling meal at any time.

Ingredients: 1 lb catfish fillets, cut into strips. 1 cup all-purpose flour. 1 cup beer your choice. 1 tsp paprika. 1/2 tsp cayenne pepper. Salt and pepper to taste. Vegetable oil for frying. 8 tostada shells. 2 cups shredded green cabbage. 1 cup diced mango. 1/4 cup chopped cilantro. 1/4 cup diced red onion. Juice of 2 limes. 2 tbsp mayonnaise. 2 tbsp sour cream. 1 tsp honey. 1/2 tsp ground cumin. 1/2 tsp garlic powder. 1/2 tsp chili powder. Lime wedges for serving.

Instructions: In a bowl, whisk together the flour, beer, paprika, cayenne pepper, salt, and pepper to create the beer batter. Let it rest for 15 minutes. Heat vegetable oil in a deep frying pan or pot to 350F 175C. Dip the catfish strips into the beer batter, allowing any excess batter to drip off, and then carefully place them in the hot oil. Fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels. In a large bowl, combine shredded cabbage, diced mango, chopped cilantro, and diced red onion. In a separate bowl, whisk together lime juice, mayonnaise, sour cream, honey, ground cumin, garlic powder, and chili powder to make the slaw dressing. Pour the dressing over the cabbage mixture and toss until well coated. To assemble, place a spoonful of mango cabbage slaw on each tostada shell, top with beer-battered catfish strips, and garnish with lime wedges. Serve immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

These mini shrimp tostadas are bursting with flavor, thanks to the zesty pomegranate salsa. Perfect for parties or as a fun appetizer, they offer a delightful blend of seafood, citrus, and spice.

Ingredients: 1 lb shrimp, peeled and deveined. 1 tbsp olive oil. Salt and pepper to taste. 12 mini tostada shells. 1 cup pomegranate seeds. 1/2 red onion, finely chopped. 1 jalapeno, seeded and minced. 1/4 cup fresh cilantro, chopped. 2 limes, juiced. 1 avocado, diced.

Instructions: Set the oven to 350F 175C and heat it up. Add salt and pepper to the shrimp and toss them with olive oil. Place them on a baking sheet and roast them for 8 to 10 minutes, or until they are fully cooked. Put pomegranate seeds, red onion, jalapeo, cilantro, and lime juice in a bowl. To make the salsa, mix it well. Put small tostada shells on a platter to serve. Put some shrimp in each shell and then some pomegranate salsa on top of each shell. Add diced avocado as a garnish. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

These shrimp avocado tostada rolls are a fun take on traditional sushi. They have the tastes of sushi and the crunch of tostadas, making a delicious and unique dish.

Ingredients: 4 nori seaweed sheets. 2 cups sushi rice, cooked and seasoned. 1 avocado, sliced. 8 cooked shrimp, peeled and deveined. 1/4 cup mayonnaise. 2 tablespoons sriracha sauce. 1 tablespoon sesame seeds. 2 green onions, thinly sliced. Soy sauce, for serving.

Instructions: Lay a nori sheet on a bamboo sushi mat. Spread a layer of seasoned sushi rice evenly over the nori, leaving about 1 inch of space at the top. Arrange avocado slices and shrimp along the center of the rice. In a small bowl, mix together mayonnaise and sriracha sauce. Drizzle the spicy mayo over the avocado and shrimp. Sprinkle sesame seeds and green onions over the filling. Roll the sushi tightly using the bamboo mat, applying gentle pressure as you roll. Slice the sushi roll into 6-8 pieces using a sharp knife. Repeat with the remaining ingredients to make more rolls. Serve the shrimp avocado tostada sushi with soy sauce for dipping.

Prep Time: 20 minutes

Cook Time: 10 minutes

These Crock Pot Chicken Tostadas are a crowd-pleaser! With minimal effort, you'll have a delicious meal packed with Mexican flavors. Perfect for busy days when you want something satisfying and fuss-free.

Ingredients: 1 lb chicken breast, diced. 1 can 15 oz black beans, drained and rinsed. 1 cup salsa. 1 packet taco seasoning. 1 cup shredded cheese. 1/2 cup chopped cilantro. 8 tostada shells. Optional toppings: sour cream, avocado slices, diced tomatoes, shredded lettuce.

Instructions: Diced chicken, black beans, salsa, and taco seasoning should all be put in a crock pot. Let the chicken cook on low for 6 to 8 hours or high for 3 to 4 hours, until it is soft and fully cooked. About 30 minutes before you serve, use two forks to shred the chicken and then mix it back into the sauce. Warm the oven up to 190C 375F. Put the tostada shells on a baking sheet and top each one with cheese shreds. After the oven is hot, bake the shells and cheese for 5 to 7 minutes, or until the cheese melts. The chicken and bean mix should go on top of each tostada shell. Add any toppings you want and top with chopped cilantro. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 240 minutes

The spicy chipotle lime sauce and fresh avocado slices on top of these gluten-free chicken and bean tostadas make them taste great. Great for a quick and filling meal!

Ingredients: 4 corn tortillas. 1 cup cooked chicken, shredded. 1 cup cooked black beans, drained and rinsed. 1 avocado, sliced. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup cilantro, chopped. 1 lime, juiced. 2 tablespoons olive oil. 1 teaspoon chipotle powder. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. Brush both sides of each tortilla lightly with olive oil and place on a baking sheet. Bake tortillas for 5-7 minutes, or until they become crispy and lightly browned. In a small bowl, mix together the lime juice, olive oil, chipotle powder, garlic powder, salt, and pepper to create the sauce. In another bowl, combine shredded chicken, black beans, cherry tomatoes, red onion, and cilantro. Drizzle the chipotle lime sauce over the chicken and bean mixture, tossing gently to coat. Top each crispy tortilla with the chicken and bean mixture. Garnish with sliced avocado and additional cilantro if desired. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes