Shrimp Tostadas With Avocado Salsa

Submitted by Docs Mom

"This is a Taste of Home recipe from 2009 submitted by Karen Gulkin of Greenley, Colorado. I did not have prepared tostada shells, so I used corn tortillas that I pan fried. hope you enjoy!"

 

• Ready In: 40mins
• Ingredients: 13
• Serves: 6

ingredients

• 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
• 1⁄4 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

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.

Reviews

[adopt a greyhound]

Loved this recipe. Only made three but turned out great. Loved all the flavors together. I baked the shells but will fry next time.