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Shrimp & Avocado Tostadas

It’s funny how one abundant ingredient can spark all kinds of recipe inspiration.  For us, it’s what seems to be a never ending bag of Corn Tortillas taking up space in our fridge drawer.  Thumbing through my cookbook rack yesterday, I came across my Weight Watchers cookbook and well, let’s just say we may need to visit a couple of these recipes heading into the holidays ;)  Tonight we’ll start by adapting a WW Shrimp Tostadas recipe.

Cilantro Lime Shrimp & Avocado TostadasRecipe adaptations:  A cilantro lime marinade for the shrimp to give them a little flavor boost.  Some nice crisp purple cabbage for crunch.  A spoonful of Fresh Tomato Salsa.  A crumble of queso fresco cheese and a drizzle of this amazing Southwest Sauce to finish.

Shrimp & Avocado Tostadas

Cilantro Lime Shrimp & Avocado Tostadas {with Southwest Sauce}
Recipe type: Entree
Cuisine: Mexican
  • 4 corn tortillas
  • 1 cup fat free refried beans
  • ½ cup shredded cabbage
  • 8 oz. cooked shrimp
  • 1 lime
  • 1 Tbl. olive oil
  • ¼ cup fresh cilantro leaves & stems
  • dash cumin
  • dash chili powder
  • ½ avocado, sliced
  • ¼ cup fresh tomato salsa
  • Crumble of queso fresco cheese
  • Drizzle Southwest sauce
  • Fresh cilantro leaves
  1. Combine 2 Tbl. lime juice, 1 Tbl. olive oil, ¼ cup fresh cilantro leaves & stems, and dash of cumin & chili powder in a ziplock bag. Add shrimp and toss to coat. Refrigerate for 30 minutes.
  2. Preheat grill or grill pan to medium heat.
  3. Grill shrimp over medium heat 1-2 minutes per side. Remove and set aside.
  4. Warm refried beans in a small sauce pan.
  5. Coat a large skillet or grill pan with cooking spray and heat to medium. Warm torillas in skillet 1 minute per side. Remove and set aside.
  6. Assemble tortillas by spreading on a ¼ cup of refried beans, a sprinkle of red cabbage, 4-5 grilled shrimp, a spoonful of fresh salsa, 2-3 slices avocado, crumbled queso fresco cheese, fresh cilantro leaves and a drizzle of Southwest sauce.
6 WW PointsPlus per Tostada

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