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Cilantro Lime Shrimp & Avocado Tostadas {with Southwest Sauce}

Weight Watchers lightly adapted
Course Entree
Cuisine Mexican


  • 4 corn tortillas
  • 1 cup fat free refried beans
  • 1/2 cup shredded cabbage
  • 8 oz. cooked shrimp
  • 1 lime
  • 1 Tbl. olive oil
  • 1/4 cup fresh cilantro leaves & stems
  • dash cumin
  • dash chili powder
  • 1/2 avocado sliced
  • 1/4 cup fresh tomato salsa
  • Crumble of queso fresco cheese
  • Drizzle Southwest sauce
  • Fresh cilantro leaves


  • Combine 2 Tbl. lime juice, 1 Tbl. olive oil, 1/4 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.
  • Preheat grill or grill pan to medium heat.
  • Grill shrimp over medium heat 1-2 minutes per side. Remove and set aside.
  • Warm refried beans in a small sauce pan.
  • 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.
  • Assemble tortillas by spreading on a 1/4 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