These tostadas have it all – crispy baked tortillas, creamy black beans, luscious lime-pickled shrimp and radishes, and a crunchy coleslaw. Even better, it’s ready in under 30 minutes!
If you don’t have canned beans on hand without added salt, be sure to rinse them well. This removes up to 50% of the sodium from the beans!
Active time: 15 minutes Total time: 25 minutes
Shrimp and radish tostadas
Ingredients
- 8 (15cm) corn tortillas
- 1/2 teaspoon salt, divided
- 454 g shrimp, peeled and deveined
- 1/4 cup (50g) lime juice
- 5 radishes, thinly sliced
- 2 spring onions, thinly sliced
- 1 tsp chili powder
- 1 (15 oz/425 g) canned black beans with no added salt, rinsed and drained
- 2 cups (115 g) packaged coleslaw
- 1/3 cup (82 g) plain Greek yogurt
Directions
Preheat the oven to 400°F (204°C). Spray the tortillas on both sides with olive oil cooking spray and place them in a single layer on a baking sheet. Bake for 5 minutes until one side is golden brown. Turn tortillas and fry on the second side until golden brown and crispy, about 3 minutes. Remove from the oven, sprinkle with a pinch of salt and set aside.
Place the shrimp in a medium saucepan and cover with cold water. Bring to a boil, reduce heat to low and simmer for 1-3 minutes, depending on the size of the shrimp, until the shrimp curl and are cooked through. Drain well. In a large bowl, toss the shrimp with the remaining salt, lime juice, radishes, scallions and chili powder. Set aside.
Heat the beans and 1/4 cup (59 ml) water in a small saucepan over medium-high heat until hot, about 4 minutes. Mash with a fork until half of the beans are mashed.
Spread the beans on the tostadas. Top with the shrimp mixture. Spoon the coleslaw mixture and a dollop of yogurt onto each tostada and serve immediately.
Servings: 4 | Serving size: 2 tostadas
Nutritional values
Nutritional bonus: Potassium: 983 mg; Iron: 14%; Vitamin C: 12%; Calcium: 16%
Originally published September 18, 2020; Updated March 2026
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