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Shrimp Tostadas with Avocado Salsa Recipe

Shrimp Tostadas with Avocado Salsa Recipe

“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.”
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings

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

  • 1. 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.
  • 2. For salsa, in a small bowl, combine the orange, onion, jalapeno, cilantro and remaining avocado and lime juice. Cover and refrigerate until serving.
  • 3. 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.
  • 4. 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1 each: 285 calories, 12g fat (3g saturated fat), 125mg cholesterol, 517mg sodium, 23g carbohydrate (3g sugars, 6g fiber), 22g protein Diabetic Exchanges:1-1/2 starch, 3 lean meat, 2 fat

Reviews for Shrimp Tostadas with Avocado Salsa

Sort By :
MY REVIEW
Reviewed Feb. 24, 2012

"Was a BIG hit tonight for dinner. Will make again for a dinner party....impressive, tasty and easy. Took a while to chop everything, but well worth the time. Thanks!"

MY REVIEW
Reviewed Jul. 4, 2011

"great summer recipe. nice flavor."

MY REVIEW
Reviewed Mar. 3, 2010

"Great flavor. Very Yummy. Not easy to make but fun to make!!!"

MY REVIEW
Reviewed Jan. 31, 2010

"The salsa was especially good. I used pinto beans instead I think you could use many variations with this recipe and it would still be good."

MY REVIEW
Reviewed Apr. 30, 2009

"O.K...loved the recipe, but it was not quick to make. Thirty minutes? No way. It took me 10 just to peel the shrimp! Anyhoo, I will definitely make this again. Salsa rocked!"

MY REVIEW
Reviewed Apr. 2, 2009

"This was so delicious!! Made it for family after I made it for my husband and I, and it was a big hit! This one is going into my "make-often" file!"

MY REVIEW
Reviewed Oct. 9, 2008

"The recipe Shrimp Tostadas with Avocado Salsa is great! I loved the flavor of the salsa - EXCELLENT! I didn't have shrimp or tostatda shells, so I subsituted with left over salmon and left over flour tortillas, plus used chilli powder instead of the blackened seasoning and it still came out delicious. Will absolutely make this again!!!"

MY REVIEW
Reviewed Jan. 2, 2008

"Absolutely loved the flavor! Ease of prep,not so much...would make it again though"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.