Loaded Shrimp & Corn Esquites Tostadas
with Refried Beans, Pickled Red Onion, Cotija & Lime Crema
- Milk
- Shellfish
- Eggs
Corn tortillas are pan-fried until golden and crispy, then spread with warm refried black beans and piled high with esquites—a charred corn salad tossed with mayo, chili powder, and cotija cheese. Tangy quick-pickled red onion and shredded lettuce add crunch, while a bright lime crema ties it all together for a satisfying, street food–inspired meal.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Baby Lettuce
1 unit
Red Onion
16 ounce
Refried Black Beans
½ cup
Cotija Cheese
(Contains: Milk)
6 unit
Corn Tortillas
10 ounce
Shrimp
(Contains: Shellfish)
5 teaspoon
Red Wine Vinegar
½ teaspoon
Chili Powder
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Lime
1 unit
Corn
Not included in your delivery
teaspoon (tsp)
Salt
1.5 tablespoon (tbsp)
Cooking Oil
2.25 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Wash and dry produce.
Halve, peel, and thinly slice onion. Quarter lime. Halve lettuce lengthwise, keeping root end intact. Starting with leafy end, slice crosswise to create very thin shreds, stopping just before the stem. Discard stem.
Carefully remove plastic wrap; set aside, stirring occasionally.
In a small microwave-safe bowl, combine onion, vinegar, 2 tsp sugar (4 tsp for 4 servings), and a pinch of salt. Cover with plastic wrap; microwave until softened, 60-90 seconds.
Carefully remove plastic wrap; set aside to pickle, stirring occasionally.
Transfer corn to a medium bowl; stir in mayonnaise, half the chili powder, half the cheese, ¼ tsp sugar, a squeeze of lime juice, salt, and pepper (all the chili powder and ½ tsp sugar for 4 servings).
Drain corn; pat dry with paper towels.
Heat a drizzle of oil in a large pan over high heat. Add corn; cook, stirring occasionally, until golden brown and lightly charred in spots, 3-5 minutes. (Cover pan if corn begins to pop.)
Turn off heat; transfer to a medium bowl. Stir in mayonnaise, half the chili powder, half the cotija, ¼ tsp sugar, a squeeze of lime juice, salt, and pepper (all the chili powder and ½ tsp sugar for 4 servings).
Thoroughly wipe out pan.
Heat refried beans in a small pot over medium-high heat. Cook, stirring occasionally, until warmed through, 4-6 minutes. TIP: Alternatively, you can microwave the beans in a microwave-safe bowl.
In a second small bowl, combine sour cream with as much lime juice as you like.
Heat a ¼-inch layer of oil in pan used for corn over medium-high heat. Once oil is hot, add one or two tortillas (depending on the size of your pan) and fry until golden and crispy, 1-2 minutes per side.
Transfer to a paper-towel-lined plate. Repeat with remaining tortillas.
Divide tostadas between plates; spread each with refried beans. Top with esquites, lettuce, pickled onion (draining first), and remaining cotija. Drizzle with lime crema. Serve with any remaining lime wedges on the side.
Spread refried beans across surface of tortillas; top with corn esquites, lettuce, pickled onion, and remaining cotija.
Serve tostadas with any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The charred corn esquites were a highlight; opinions on the overall flavor combination were mixed.
- Ease of prep: Frying the tortillas was noted as a hassle; one reviewer suggested using store-bought chips instead.
- Suggestions: Consider using pre-made crispy tostada shells to skip the frying step and save time.
