Directions

1. In a small bowl, mix half of a can of refried black beans with 3 T of Terrapin Ridge Farms Pineapple Chile Lime Salsa and a pinch of salt. Set aside.

2. In a sauté pan, heat 4 tablespoons of olive oil over medium heat. Add the corn tortillas one at a time and fry until they are lightly brown and crispy. Rest on a paper towel and repeat until they are all cooked. 

3. Remove all the oil from the sauté pan except for 1 T. Place back on the heat and add the garlic and 1 Tablespoon of onion. Cook just until translucent. Add the shrimp along with a pinch of salt. Cook until they are all just about pink, but not quite finished cooking and add 3 tablespoons of Terrapin Ridge Farms Pineapple Chile Lime Salsa. Bring this to a low simmer and turn off the flame. Add another pinch of salt and pepper. 

4. To build the tostadas, add 2 tablespoons of refried black beans (you can heat these up if you would like, but room temperature is fine) to each crispy tortilla and smooth around to the edges only allowing 1/4 “of tortilla to show.  Evenly distribute the shrimp over the refried beans. Add the remaining white onion on top as well as the chopped cilantro and sour cream. 

5. Feel free to make this you own by adding your favorite toppings such as avocado, sliced radishes and scallions.