SHRIMP TOSTADAS WITH AVOCADO SALSA

Shrimp Tostadas with Avocado Salsa image

"Try 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."

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

Previous Next

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 large shrimp, peeled and deveined

Steps:

Preheat oven to 350°. 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 whole beans. Set aside., For salsa, in a small bowl, combine orange, onion, jalapeno, cilantro, and the remaining avocado and 2 teaspoons lime juice. Cover and refrigerate until serving., 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., 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.

Nutrition Facts : Calories 297 calories, Fat 13g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 446mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges