Shrimp Tostadas with Avocado Salsa
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
Try this quick and easy entree for a fun, different southwestern meal idea. A splash of lime in the black beans balances the rich avocado salsa and shrimp. —Karen Gulkin, Greeley, Colorado
Ingredients
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1 medium ripe avocado, peeled and chopped, divided
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1 tablespoon water
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3 teaspoons lime juice, divided
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2 teaspoons blackened seasoning, divided
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1 teaspoon ground cumin
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1 can (15 ounces) black beans, rinsed and drained
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1 small navel orange, peeled and chopped
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1/4 cup chopped red onion
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1 jalapeno pepper, seeded and chopped
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1 tablespoon minced fresh cilantro
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6 tostada shells
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1 cup shredded reduced-fat Mexican cheese blend
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1 tablespoon canola oil
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1 pound uncooked shrimp, peeled and deveined
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Crema, optional
Directions
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1.
Preheat oven to 350°. In a small bowl, combine 2 tablespoons chopped 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 whole beans. Set aside.
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2.
For salsa, in a small bowl, combine orange, onion, jalapeno, cilantro, and the remaining avocado and lime juice. Cover and refrigerate until serving.
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3.
Place tostada shells on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese. Bake until bean mixture is heated through and cheese is melted, 4-6 minutes.
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4.
Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add shrimp and remaining 1 teaspoon blackened seasoning. Cook and stir until shrimp turn pink, 4-6 minutes. Arrange over tostada shells; serve with salsa. If desired, top with crema.
Nutrition Facts
1 tostada: 297 calories, 13g fat (4g saturated fat), 102mg cholesterol, 446mg sodium, 23g carbohydrate (3g sugars, 5g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1-1/2 starch.
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