24 large shrimp, peeled and deveined (about 1 1/2 pounds)
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 chiles in adobo sauce
1 teaspoon minced fresh garlic
1/4 teaspoon kosher salt
1 (15-ounce) can unsalted black beans, rinsed and drained
1/4 cup plain fat-free Greek yogurt
1 teaspoon lime juice
1 ripe peeled avocado
1 cup chopped seeded tomato
8 corn tostadas
4 lime wedges
How to Make It
To prepare shrimp, combine shrimp, garlic powder, cumin, and 1/4 teaspoon salt in a bowl. Let stand 10 minutes.
To prepare black bean salsa, combine green onions and next 7 ingredients (through beans) in a medium bowl; toss to coat.
To prepare avocado topping, combine yogurt, juice, and avocado in a small bowl, mashing with a fork until smooth. Stir in tomato.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add shrimp to pan; grill 2 minutes on each side. Top each tostada with 1/4 cup bean mixture, 3 shrimp, and 1 tablespoon avocado mixture. Serve with lime wedges.
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A couple of substitutions: instead of chipotle in adobo, I sprinkled on chipotle chile powder. The chipotle in adobo is usually too spicy for my kids. I used medium instead of large shrimp, so there were more like 6-9 shrimp per tostada, which made it kind of messy b/c they kept falling off. Also, there was way more avocado topping than a Tbs per tostada. My avocado wasn't huge either. But that was fine by me! That said, they were really tasty and yes, very quick to pull together.
These are sooo good! The recipe does require a few steps, but they're not difficult. I used high quality wild caught jumbo Mexican shrimp. The recipe didn't make enough of the black bean salsa to be able to put 1/4 cup on each tortilla, so I would double it next time. I followed the recipe as written with the exception of adding a few extra shrimp. I served the tostadas to guests, and we all raved about how delicious they were. I served them with a roasted beet, poblano and red onion salad. Yum!
A few steps but comes together quickly. With 2 tostada per serving it is a filling meal. I used multigrain tortillas and 'toasted' them in the oven broiler while the shrimp cooked. Plan to roll the leftovers up in a tortilla or put over greens for a nice salad.
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