Shrimp And Black Bean Hummus Tostadas, a Mediterranean meets the Southwest recipe. Crispy corn tostadas layered with black bean hummus, topped with spicy marinated shrimp and cooling cilantro yogurt sauce. A dish that’s big on flavors but healthier and lighter than most tostadas.
Shrimp And Black Bean Hummus Tostadas are a healthy, light dish that combines both Mediterranean and Southwest flavors. The tostadas start out with baked, not fried, corn tortillas that are layered with black bean hummus and shredded lettuce. Then shrimp, red onion, jalapeño peppers and cilantro are marinated in a light and tasty dressing of olive oil, lime juice, and jalapeño tabasco and piled high on the tortillas. They are then topped off with a cooling cilantro yogurt sauce. You will be happy to know that the shrimp and black bean hummus tostadas are loaded with flavor but don’t have as much fat as your typical tostadas so they are a lighter and healthier option. The tostadas are also a quick and easy recipe to prepare, making them perfect for either lunch or part of a weeknight dinner.
Shrimp And Black Bean Hummus Tostadas
Recipe serves 4, adjust the recipe accordingly.
- 4 baked corn tortillas, recipe below
- 8 oz. black bean hummus* see note below
- 1 c. shredded romaine lettuce
- 1 lb. marinated shrimp, recipe below
- cilantro yogurt sauce, recipe below
Spread 3 – 4 Tbsp. of hummus on each tortilla and top with shredded letter. Mound each with a 1/4 of the shrimp and top with a large dollop of yogurt sauce. Plate and serve with additional yogurt sauce on the side as a dip with tortilla chips or veggies.
Cilantro Yogurt Sauce
- 1 c. plain Greek yogurt
- 1 small pickling cucumber or 1/2 of a regular cucumber, peeled and finely diced
- 1 Tbsp. olive oil
- 1 garlic clove, minced
- 1 tsp. lemon or lime juice
- 1 – 2 Tbsp. finely chopped fresh cilantro or to your taste
- salt and pepper, to taste
Lightly salt the cucumber, place in a sieve over a bowl and let drain for 10 minutes. Warm the olive oil and garlic in a small bowl in the microwave for 5 seconds (this mellows the flavor of the garlic but is an optional step) then let cool. Mix all the ingredients together and refrigerate for 30 minutes for the flavors to meld. Taste and adjust seasonings, if necessary
Spicy Cilantro Lime Shrimp*
- 2 Tbsp. olive oil
- juice of half a lime or to taste
- 1/2 tsp. green jalapeño tabasco sauce or to your heat preference
- 1/2 tsp. cumin
- 1/8 tsp. garlic powder
- 1/2 tsp. salt, more or less
- 1/2 tsp. freshly ground black pepper
- 1 lb. cooked shrimp, peeled, deveined and cut into bite size pieces
- 1 jalapeño, seeded and diced
- 1/4 c. finely diced red onion
- 1 – 2 Tbsp. finely chopped cilantro
*The shrimp have heat but don’t burn your mouth. You can adjust the spiciness of the shrimp up or down with how much jalapeño tabasco sauce and fresh jalapeños you use as some peppers are hotter than others. If you like a lot of heat, leave in the jalapeño seeds.
In a medium sized bowl, combine all the ingredients through the black pepper and whisk well to combine. Taste and adjust seasonings, if necessary. Stir in the shrimp, jalapeño, red onion and cilantro.
Place 4 corn tortillas on a baking sheet and brush both sides of the tortillas with a small amount of olive oil then season with a little salt. Bake in a 400 degree oven about 5 minutes, turn over and bake for another 5 minutes (watch so they don’t burn) until brown and crispy. If you want really flat tortillas, you can place a wire cooling rack on top of the tortillas while baking.
Note: * I used Boar’s Head Hummus Southwest Style* which contains steamed chickpeas, black beans, water, roasted garlic, lemon juice, sesame tahini, sea salt, cumin, white vinegar, tabasco chili peppers and salt. (I did not receive any products or compensation for mentioning this brand. I find it to be an excellent hummus but use whatever brand you might prefer or you can make your own.)
The shrimp and black bean hummus tostadas would be perfect on Cinco de Mayo. If you would like other ideas of what to serve, you might want to check out these recipes:
- Pozole Verde With Traditional Condiments
- Soon To Be Famous Fish Tacos
- Pozole Roja, A Pork And Hominy Stew
- Southwestern Salad
- Huevos Rancheros
- Beer Braised Pulled Pork Tacos
- Chicken With Green Mole Sauce
- Roasted Corn And Caramelized Onion Quesadilla
- Chicken Avocado Suiza
- Burger Tacos With Chipotle Mayo
Click on any photo to enlarge and see a slide show.
Whether you are planning a southwestern style dinner for your family or for a group of friends to celebrate the Cinco de Mayo holiday, I believe any of these dishes alone or combined would be perfect. Have fun and enjoy!