Ingredients
- FOR THE SHRIMP
- 1 1/2 pounds fresh shrimp (24 large shrimp, peeled and deveined)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- BLACK BEAN SALSA
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon minced chipotle chile (in adobo sauce)
- 1 teaspoon fresh garlic, minced
- 1/4 teaspoon kosher salt
- 1 can (15 ounce) black beans (rinsed and drained, unsalted)
- AVOCADO TOPPING
- 1/4 cup fat-free yogurt (Greek, plain)
- 1 teaspoon lime juice
- 1 avocado (ripe peeled)
- 1 cup chopped tomato
- Cooking spray
- 93 grams corn tostadas (8)
- 4 wedges lime
How to Make
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Step 1: To prepare shrimp, combine shrimp, garlic powder, cumin, and 1/4 teaspoon salt in a bowl. Let stand 10 minutes.
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Step 2: To prepare black bean salsa, combine green onions and next 7 ingredients (through beans) in a medium bowl; toss to coat.
-
Step 3: To prepare avocado topping, combine yogurt, juice, and avocado in a small bowl, mashing with a fork until smooth. Stir in tomato.
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Step 4: Heat a grill pan over medium-high heat. (Or cook outside) Coat pan with cooking spray. Add shrimp to pan and grill 2 minutes on each side.
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Step 5: Top each tostada with 1/4 cup bean mixture, 3 shrimp, and 1 tablespoon avocado mixture. Serve with lime wedges.
Tips & Variations
- Grill Pan
- Grill
We hope you enjoy this recipe!
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