These seriously craveable tostadas are packed with feel-good ingredients that also offer nutritional benefits: shrimp for clean protein and zinc, kale for immunity-boosting and antioxidant-packed vitamins A, C, K, and garlic for manganese and selenium. It is simple, delicious, and oh so good for you.
Serves 4 as an appetizer; 2 as a main course
Coconut oil or olive oil cooking spray
4 small corn tortillas, about 6 inches (you can also purchase small tostadas if available)
1 tablespoon extra-virgin olive oil, plus 2 teaspoons
1⁄2 teaspoon sea salt
1 pound large (16/20) uncooked, peeled, and deveined shrimp, tails removed
CHILI-LIME SHRIMP MARINADE
2 tablespoons reduced-sodium tamari soy sauce
1 tablespoon fresh lime juice
1 teaspoon crushed red chili flakes
2 tablespoons minced fresh garlic
1 cup wild arugula or finely chopped lacinato kale leaves
1 ripe avocado, thinly sliced
2 tablespoons fresh cilantro, finely chopped
1/4 cup Cotija or queso fresco cheese (optional)
1 lime, cut into wedges
Preheat the oven to 350 degrees. Line a rimmed baking sheet with aluminum foil and lightly coat with coconut oil or olive oil cooking spray.
Arrange the corn tortillas on the baking sheet, brush with 2 teaspoons of the olive oil, and sprinkle with sea salt. Bake in the oven for 25 minutes, or until all the tortillas are crisp and golden. Remove from the oven and set aside to cool.
Rinse the shrimp with cool water, and pat dry with paper towels.
In a medium resealable container, whisk together the tamari soy sauce, lime juice, chili flakes, and minced garlic until well combined. Add the shrimp and toss gently to coat. Cover the container and transfer to the refrigerator to marinate the shrimp for about 20 minutes, turning as needed halfway after about 10 minutes.
Remove the shrimp from the marinade. Heat the 1 tablespoon of olive oil in a large sauté pan over medium heat. When the oil is hot, add the shrimp and sauté, turning occasionally, until cooked through, about 5 minutes. Reserve the pan sauce.
Arrange the shrimp on each tostada crisp. Top with the arugula or shredded kale, avocado slices, cilantro, Cotija cheese (if using), a spoonful of the reserved pan sauce, and a squeeze of fresh lime juice. Serve immediately.