Save on Pinterest

Shrimp Tostadas with Avocado Salsa

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

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. —Karen Gulkin, Greeley, Colorado
Shrimp Tostadas with Avocado Salsa Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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 deveined
  • 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.

Recommended Video