Shrimp Tostadas with Avocado Salsa Recipe

Ingredients

• 1 medium ripe avocado, peeled and chopped, divided
• 1 tablespoon water
• 3 teaspoons lime juice, divided
• 2 teaspoons blackened seasoning, divided
• 1 teaspoon ground cumin
• 1 can (15 ounces) black beans, rinsed and drained, divided
• 1 small navel orange, peeled and chopped
• 1/4 cup chopped red onion
• 1 jalapeno pepper, seeded and chopped
• 1 tablespoon minced fresh cilantro
• 6 tostada shells
• 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
• 1 pound uncooked large shrimp, peeled and deveined

Directions

• In a small bowl, combine 2 tablespoons avocado, water, 1 teaspoon lime juice, 1 teaspoon blackened seasoning and cumin. Set aside 1/4 cup beans; add remaining beans to avocado mixture and mash with a fork. Stir in reserved beans. Set aside.
• For salsa, in a small bowl, combine the orange, onion, jalapeno, cilantro and remaining avocado and lime juice. Cover and refrigerate until serving.
• Place tostada shells on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese. Bake at 350° for 4-6 minutes or until cheese is melted.
• Meanwhile, in a large nonstick skillet coated with cooking spray, cook shrimp and remaining blackened seasoning over medium-high heat for 4-6 minutes or until shrimp turn pink. Arrange over tostada shells; serve with salsa. Yield: 6 servings.

Shrimp Tostadas with Avocado Salsa published in Light & Tasty December/January 2008, p19