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Shrimp Tostadas with Avocado Salsa

These Shrimp Tostadas with Avocado Salsa are a quick and easy meal, perfect for a weeknight dinner. The combination of flavors and textures makes for a satisfying and delicious dish.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 tostadas
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Tostada Ingredients
  • 1 medium ripe avocado peeled and chopped, divided
  • 1 tablespoon water
  • 3 teaspoons lime juice divided
  • 2 teaspoons blackened seasoning divided
  • 1 teaspoon ground cumin
  • 15 ounces black beans rinsed and drained
  • 1 small navel orange peeled and chopped
  • 1/4 cup red onion chopped
  • 1 jalapeno pepper seeded and chopped
  • 1 tablespoon fresh cilantro minced
  • 6 tostada shells
  • 1 cup shredded reduced-fat Mexican cheese blend
  • 1 tablespoon canola oil
  • 1 pound uncooked shrimp peeled and deveined
  • Crema optional

Method
 

  1. Preheat oven to 350°.
  2. Combine 2 tablespoons chopped avocado, water, 1 teaspoon lime juice, 1 teaspoon blackened seasoning and cumin.
  3. Set aside 1/4 cup beans; add remaining beans to avocado mixture and mash.
  4. Stir in reserved whole beans.
  5. Set aside.
  6. Combine orange, onion, jalapeno, cilantro, and the remaining avocado and lime juice for salsa.
  7. Cover and refrigerate salsa until serving.
  8. Place tostada shells on baking sheets; spread with bean mixture.
  9. Sprinkle with cheese.
  10. Bake until heated through and cheese is melted, 4-6 minutes.
  11. Heat oil in a skillet over medium-high heat.
  12. Add shrimp and remaining 1 teaspoon blackened seasoning.
  13. Cook until shrimp turn pink, 4-6 minutes.
  14. Arrange over tostada shells; serve with salsa.
  15. Top with crema, if desired.

Notes

Adjust the amount of jalapeno to control the spiciness of the salsa.