Mini Baked Shrimp Tostadas Bites (with chipotle sour cream)
These Mini Baked Shrimp Tostadas Bites are a bite sized version of the popular Mexican dish. Baking the corn tortilla rather than frying them is a huge calorie saver! This fun bite-sized appetizer is gluten-free and could easily be made vegetarian OR with chicken! You'll want to save the recipe for any future get-together!
Prepare your guacamole and chipotle cream first to allow time for flavors to meld. Keep in fridge until ready to assemble.
Dry your shrimp off as much as possible with a paper towel before seasoning! This will help your shrimp brown nicely! Add shrimp to a small bowl with chili seasoning plus 2 tbsp of oil and mix. **You may use less seasoning if you do not like too much spice!
Turn heat to high and when your skillet is nice and hot, add shrimp. Saute until just pink. (This should take no more than a few minutes on each side!) Set asides in a small bowl when finished.
Preheat oven to 400 degrees F and begin preparing your mini rounds by cutting your tortillas using a 2" cutter. I was able to get 4 rounds from each of my tortillas but you may be able to get more (or less) depending on your tortilla and cutter. As long as you have mini 24 rounds when done!
Spray or brush both sides generously with oil Bake for 7-9 minutes or until tortilla edges start to turn up and brown.
When ready, begin assembly by adding a layer of refried beans, followed by another layer of the guacamole and then a dollop of chipotle cream. Finally, top off each tostada with one whole shrimp and serve immediately! (Sprinkle more cilantro or parsley on top if desired!)
Prepare ALL of your toppings ahead of time to make the assembly quick and easy!
Store toppings in the fridge until your ready to assemble!
You can cut and bake your tortilla rounds ahead of time and warm them up in the oven before guests arrive.
You can make these vegetarian by removing the shrimp and adding corn, tomatoes and/or cheese instead.
You can also make these with ground beef or chicken!