Shrimp Tostadas with Avocado Salsa

 

Try this quick and easy entree for a fun Southwest meal idea. A splash of lime in the black beans balances the rich avocado salsa and blackened shrimp.

Total Time

Prep/Total Time: 30 min.

Makes

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
• 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 shredded reduced-fat Mexican cheese blend
• 1 tablespoon canola oil
• 1 pound uncooked shrimp, peeled and de-veined
• Crema, optional

Directions

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.
2. For salsa, in a small bowl, combine orange, onion, jalapeno, cilantro, and the 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 until bean mixture is heated through and cheese is melted, 4-6 minutes.
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.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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.