Shrimp Tostadas With Avocado Salsa

Recipe by Docs Mom
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    medium avocado, peeled and chopped, divided
  • 1
    tablespoon water
  • 3
    teaspoons lime juice, divided
  • 2
    teaspoons blackened fish seasoning, divided
  • 1
    teaspoon ground cumin
  • 1
    (15 ounce) can black beans, rinsed and drained, divided
  • 1
    small navel orange, peeled and chopped
  • 14
    cup red onion, chopped
  • 1
    jalapeno pepper, seeded and chopped
  • 1
    tablespoon fresh cilantro, minced
  • 6
    tostado shells
  • 1
    cup reduced-fat Mexican cheese blend, shredded
  • 1
    lb large raw shrimp, peeled and deveined
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DIRECTIONS

  • 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.
  • For salsa, in a small bowl, combine the orange, onion, jalapeno, cilantro and remaining avocado and lime juice. Cover and refrigerate until serving.
  • 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.
  • 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.
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