I love Mexican food! Who doesn’t like Mexican food?

If you don’t, seriously, I don’t trust you.

It’s un-American to not like Mexican food. Isn’t it like, right behind hamburgers and hotdogs??

(no offense to my non-mexican food loving friends)

The thing about Mexican food though – is it can kill a diet. All those never ending baskets of chips and salsa. Not to mention if you order cheese dip…….

Because of this, if I’m watching what I eat (aka on a diet), it’s best for me to avoid Mexican restaurants.

I have no will power.

And I know it.

So, the following recipe helps me indulge my cravings without totally blowing my calorie count.

Shrimp Tostadas with Black Bean Salsa

For the shrimp:

• 1 lb shrimp peeled and deveined
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground chili powder
• 1/4 teaspoon kosher salt

For the black bean salsa:

• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 2 tablespoon prepared chunky salsa (choose your heat level)
• 1 teaspoon minced garlic
• 1/4 teaspoon kosher salt
• 1 (15-ounce) can unsalted black beans, rinsed and drained

For the avocado topping:

• 1/4 cup plain fat-free Greek yogurt
• 1 teaspoon lime juice
• 1 ripe peeled avocado
• 1 cup chopped seeded tomato
• garlic salt, to taste
• pepper, to taste

Other:

• 3 Tablespoons of olive oil
• 8 corn tostadas
• 4 lime wedges

Preheat oven to 300 degrees.

Arrange tostados on baking sheet.

Combine all shrimp ingredients in a bowl, let sit for 10 minutes.

In a separate bowl, mix together all the ingredients for the salsa, cover and refriderate. (this can be done ahead of time)

To prepare avocado topping, combine yogurt, juice, and avocado in a small bowl, mashing with a fork until smooth. Stir in tomato.

Put Tostados on baking dish and place in oven to warm

Heat oil in large pan to medium-high heat. Add shrimp and cook for around 6-7 minutes or until opaque/done.

Divide each topping (beans, shrimp, avocado) evenly over the 8 warmed tostadas. Serve with cracked pepper and a squeeze of lime.

The length of the ingredient list might throw you for a minute but this is actually a very simple recipe. Extremely tasty too!

Here are a couple things for you to take note:
1. The Black Bean Salsa makes this dish!
2. I prefer regular guacamole as opposed to this avocado spread – so you can make your own favorite guacamole or buy ready made.
3. These shrimp can be grilled on skewers for a little more flavor/color but I did not have any skewers when I made this.

-abp