Shrimp and Corn Tostadas

Instructions

1. 1

   Preheat the oven to 200°C/400°F with racks in the upper and lower thirds. While it heats, thaw the corn if needed and drain any excess liquid. Chop the cilantro, finely slice the green onions and crumble the Cotija. Set out two 33 × 46 cm baking trays, a 28 cm nonstick skillet and a 1-liter saucepan.

2. 2

   Brush both sides of the eight 15 cm tortillas with 2 tbsp olive oil. Arrange four on each tray without overlapping. Bake for 14–18 minutes, turning the tortillas and swapping the trays between racks halfway through, until crisp and lightly golden. Leave uncovered on the trays while finishing the toppings.

3. 3

   While the tortillas bake, melt the butter in the skillet over medium-high heat. Add the corn and cook for 5–7 minutes, stirring occasionally, until lightly browned. Transfer to a wide bowl and let steam escape for at least 3 minutes.

4. 4

   While the corn cooks, put the refried black beans, cumin and 30 ml water in the saucepan; do not rinse or drain the beans. Warm over medium-low heat for 5–7 minutes, stirring frequently, until spreadable and at least 74°C/165°F. Cover and keep over the lowest heat, stirring occasionally.

5. 5

   Stir the mayonnaise, 15 ml lime juice, 0.25 tsp chili powder, 0.25 tsp salt, cilantro, green onions and Cotija into the cooled corn.

6. 6

   Scoop the avocado flesh into a bowl and mash with 15 ml lime juice, 0.25 tsp salt and 0.25 tsp black pepper.

7. 7

   Pat the raw, peeled and deveined shrimp dry, then toss with the remaining 1 tbsp olive oil, honey, 0.5 tsp chili powder, garlic powder, paprika, 0.25 tsp salt and 0.25 tsp black pepper. Wipe the skillet, heat over medium-high heat for 1 minute, then add the shrimp and all their coating in a single layer. Cook for 3–5 minutes, turning once, until opaque and the thickest shrimp reaches 63°C/145°F; reduce the heat if the honey darkens too quickly. Toss with the remaining 15 ml lime juice.

8. 8

   Spread the warm beans over the crisp tortillas, followed by the mashed avocado. Divide the shrimp and dressed corn evenly among them. Serve immediately, allowing two tostadas per person.