Rating: 4.5 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 4
  • 5 star values: 5

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

Christine Burns Rudalevige
Recipe by Cooking Light July 2014

Gallery

Credit: Brian Woodcock; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 4 (serving size: 2 tostadas)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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.

Nutrition Facts

302 calories; fat 10.8g; saturated fat 1.5g; mono fat 6.2g; poly fat 1.8g; protein 15g; carbohydrates 40g; fiber 10g; cholesterol 53mg; iron 2mg; sodium 384mg; calcium 118mg.
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