Ingredients
- 3 tablespoons honey
- 1 tablespoon chipotle chilies, canned, chopped
- 1 tablespoon adobo sauce (from a 7 oz. can of chipotle chiles in adobo sauce)
- 1 1/2 teaspoons kosher salt, divided
- 1 pound large raw shrimp, peeled, deveined, and tails removed
- 16 ounces refried beans (1 can)
- 1/4 cup sour cream
- 1 teaspoon hot sauce
- 1 tablespoon olive oil
- 1/2 cup red onion, thinly sliced
- 1 tablespoon minced garlic, fresh
- 8 - 6 inch corn tostadas
- Crumbled Cotija cheese (or feta), for topping
- Shredded cabbage - for topping
- Cilantro leaves - for topping
- Lime wedges - for serving
How to Make
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Step 1: Whisk the honey, chiles, adobo sauce, and 1 1/4 t. of the salt in a large bowl. Add shrimp and toss to coat well.
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Step 2: Heat the beans, sour cream, hot sauce, and the remaining 1/4 t. salt in a small saucepan over medium-low heat, stirring occasionally, until heated through - approximately 5-8 minutes.
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Step 3: Meanwhile, heat oil in a large skillet over medium-high heat. Add the onion, garlic, and shrimp mixture. Cook, stirring occasionally, until the glaze is thickened and the shrimp is pink and cooked through. Approximately 3-4 minutes.
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Step 4: Divide the bean mixture among the tostadas .
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Step 5: Divide the shrimp mixture among the tostadas and drizzle with any of the juices.
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Step 6: Top each tostada with cheese, cabbage, cilantro, and serve with lime wedges.
We hope you enjoy this recipe!
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