Photo: Brian Woodcock; Styling: Lindsey Lower
Yield
Serves 4 (serving size: 2 tostadas)

Throw some shrimp on the grill and try a Mexican staple with a delicious twist.

How to Make It

Step 1

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

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.

Step 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.

Chef's Notes

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.

You May Like

Ratings & Reviews

Great

promogal
December 21, 2017
Super easy.  One can easily change up the protein if you want variety.  We served our tostadas over a bed of lettuce and then what fell off became a small taco salad.

promogal's Review

steponme
June 20, 2014
Fantastic! Will make these forever!

pfarmer22's Review

daneanp
July 19, 2014
N/A

steponme's Review

pfarmer22
July 01, 2014
Quick and delicious. Came in late on a weekday and this came together quickly. Will keep in my rotation.

LDombeck's Review

LDombeck
July 15, 2014
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.

johnandmeg's Review

Husker
October 06, 2014
burst of flavor. Great meal to prep the night before and put altogether when you get home the next night. A must try!!

Husker's Review

johnandmeg
June 17, 2014
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.

DallasLobster's Review

IoneTaylor
June 18, 2014
Very tasty and surprisingly filling. Didn't want them to be too spicy so used roasted hatch chilies instead of the chipotle and still got a nice smoky flavor.

IoneTaylor's Review

DallasLobster
July 11, 2014
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!