Most tostada recipes I come across have a layer of refried beans. I’d skip the beans if using seafood. The two just don’t seem to go well together.

Ingredients 4½ tbsp (90 ml) canola oil 4 tomatillos, husked and cut in half 2 Serrano chillies, roughly chopped 3 cloves garlic, peeled and smashed 3 chorizo sausages, removed from casing Handful ...

Add shrimp, and cook, until just cooked through, 2 to 3 minutes per side. 6. Top each tostada evenly with mashed avocado, shrimp and pineapple salsa. Serve immediately.