Ingredients:

  • 1/2 cup sour cream
  • 1 tbsp fresh lime juice
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1 lb shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/2 lime, juiced
  • 8 corn tostada shells
  • 1 cup refried beans
  • 2 cups shredded iceberg lettuce
  • 1/2 cup crumbled cotija cheese
  • Fresh cilantro for garnish

Instructions:

  1. In a small bowl, whisk together the sour cream, lime juice, chili powder, garlic powder, and salt until the texture is velvety. Set aside in the fridge.
  2. Pat the shrimp completely dry with paper towels. Toss the shrimp with olive oil, smoked paprika, cumin, and salt.
  3. Heat a large non-stick skillet over medium-high heat. Add shrimp in a single layer and cook for 2 minutes per side until opaque and mahogany-colored. Remove from heat and immediately drizzle with fresh lime juice.
  4. Spread a thin layer of refried beans on each tostada shell to create a moisture barrier.
  5. Top the beans with a handful of shredded lettuce, followed by 3-4 seared shrimp per shell.
  6. Drizzle the chili lime sour cream over the shrimp and sprinkle with crumbled cotija cheese and fresh cilantro.