Did someone say Summer? With the solstice on the horizon, we’ve already started gearing up with light, bright summer fare. These tostadas are spiced with Harissa Morocco Spice Blend and citrusy with a touch of Lime Olive Oil… and perfect for outdoor entertaining! Line up the ingredients to create a tostada bar. Now all you need is a margarita!
1 head of lettuce, shredded, we used frisee but you can also use romaine, butter leaf, or whichever is your favorite
1 can organic black beans
1 can organic corn
1-2 lbs medium sized shrimp, uncooked, shelled
1 bunch cilantro, chopped
3 tablespoons Lime Olive Oil, divided
1 tablespoon Harissa Morocco Spice Blend
Heat 2 tablespoons Lime Olive Oil in a frying pan over medium. Add shrimp to pan and sprinkle in Harissa Morocco Spice Blend. Stir to coat and cook until the shrimp turn pink/white, about 2-3 minutes. Set aside.
Assemble the tostadas by placing shredded lettuce on the shell, add a couple tablespoons of black beans and corn, place the shrimp on top. Top with sliced avocado (about ¼ per tostada), crumble goat cheese and sprinkle with cilantro. Drizzle some extra Lime Olive Oil and squeeze a bit of fresh lime on top. Serve and enjoy!