Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Shrimp Tostadas with Avocado-Tomatillo Salsa
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- Total: 25 min
- Active: 25 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 815
- Total Fat
- 31 g
- Saturated Fat
- 13 g
- Carbohydrates
- 81 g
- Dietary Fiber
- 11 g
- Sugar
- 6 g
- Protein
- 62 g
- Cholesterol
- 334 mg
- Sodium
- 1936 mg
For a simple Mexican meal with irresistible crunch, blend tomatillos with avocado and spoon that onto crispy tostadas along with refried beans and grilled shrimp.
- Total: 25 min
- Active: 25 min
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 815
- Total Fat
- 31 g
- Saturated Fat
- 13 g
- Carbohydrates
- 81 g
- Dietary Fiber
- 11 g
- Sugar
- 6 g
- Protein
- 62 g
- Cholesterol
- 334 mg
- Sodium
- 1936 mg
Ingredients
Directions
- Prepare a grill for medium-high heat; lightly oil the grates.
- Put the garlic, jalapeno and onion in a food processor and pulse until finely chopped. Add the tomatillos, avocado and 1/2 teaspoon salt and pulse until chopped but still chunky. Transfer to a bowl, stir in the chopped cilantro and adjust the seasoning with additional salt; set aside.
- Toss the shrimp with the oil and season generously with salt. Grill, turning once, until just cooked through, about 2 minutes per side.
- Warm the beans in a small skillet over medium heat. Spread a thin layer on each tostada and top with some lettuce and a spoonful of the avocado-tomatillo salsa. Top with 3 to 4 shrimp per tostada and sprinkle with some cilantro leaves.
