Grilled Shrimp Tostadas with Lime

Yield:

Serves 4 (serving size: 2 tostadas)

Recipe from

Nutritional Information

Calories 302
Fat 10.8 g
Satfat 1.5 g
Monofat 6.2 g
Polyfat 1.8 g
Protein 15 g
Carbohydrate 40 g
Fiber 10 g
Cholesterol 53 mg
Iron 2 mg
Sodium 384 mg
Calcium 118 mg

Ingredients

Shrimp:
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
Avocado topping:
1/4 cup plain fat-free Greek yogurt
1 teaspoon lime juice
1 ripe peeled avocado
1 cup chopped seeded tomato
Cooking spray
8 corn tostadas
4 lime wedges

Preparation

1. To prepare shrimp, combine shrimp, garlic powder, cumin, and 1/4 teaspoon salt in a bowl. Let stand 10 minutes.

2. To prepare black bean salsa, combine green onions and next 7 ingredients (through beans) in a medium bowl; toss to coat.

3. To prepare avocado topping, combine yogurt, juice, and avocado in a small bowl, mashing with a fork until smooth. Stir in tomato.

4. 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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Christine Burns Rudalevige,

July 2014