Shrimp-and-Guacamole Tostadas

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 161
  • Calories from fat: 30%
  • Fat: 5.4g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1.3g
  • Protein: 13.8g
  • Carbohydrate: 15.7g
  • Fiber: 3.4g
  • Cholesterol: 86mg
  • Iron: 2.4mg
  • Sodium: 393mg
  • Calcium: 87mg

Ingredients

  • 30 medium shrimp, peeled and deveined (about 1 pound)
  • 2 tablespoons chili powder
  • 1/2 teaspoon salt
  • Cooking spray
  • 6 (6-inch) corn tortillas
  • 2/3 cup Monte Alban Guacamole
  • 1/4 cup chopped green onions

Preparation

  1. Prepare grill or broiler.
  2. Thread 5 shrimp onto each of 6 (12-inch) skewers. Combine the chili powder and salt; sprinkle both sides of shrimp with the chili powder mixture. Place in a shallow baking dish; cover and marinate in refrigerator 15 minutes. Place kebabs on a grill rack or broiler pan coated with cooking spray; cook 2 minutes on each side or until done.
  3. Preheat oven to 350°.
  4. Place the tortillas directly on the middle rack in oven. Bake at 350° for 7 minutes (tortillas should still be slightly pliable). Top each tortilla with about 2 tablespoons Monte Alban Guacamole and 5 shrimp. Sprinkle evenly with green onions.
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