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Shrimp Tostadas with Avocado Salsa

 Shrimp Tostadas with Avocado Salsa
“Try this quick and easy entrée for a fun, different Southwest meal idea," suggesets Karen Gulkin of Greeley, Colorado. "A splash of lime in the black beans balances the rich avocado salsa and shrimp.”
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

2 of 2

Shrimp Tostadas with Avocado Salsa (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 tostada with 2 tablespoons salsa equals 285 calories, 12 g fat (3 g saturated fat), 125 mg cholesterol, 517 mg sodium, 23 g carbohydrate, 6 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1-1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.