Shrimp Tostadas with Avocado Salsa |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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âTry 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.â 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.
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