I consume so much avocado that I think I might actually start to turn green one day. I eat a couple of slices of avocado with my egg for breakfast every morning, I eat a few more slices on my sandwich for lunch and now I'm starting to incorporate it into our dinners. I love the flavor and the creamy texture of avocados. They just seem to make food, taste better. I found this recipe for Grilled Shrimp Tostadas with Lime in my Cooking Light magazine and as usual - I modified the original recipe slightly. Grilled Shrimp Tostadas with Lime 1 pound shrimp 1/2 teaspoon garlic powder 1/2 teaspoon cumin 1/4 teaspoon kosher salt Black Bean Salsa 2 Tablespoons red onion 1/4 cup chopped cilantro 1 Tablespoon olive oil 1 Tablespoon red wine vinegar 1 clove garlic, mined 1/4 teaspoon salt 15 ounce can black beans, drained and rinsed Avocado Dip 1/4 cup plain yogurt 1 teaspoon lime juice 1 peeled avocado 1 cup chopped tomato 8 corn tortillas
Grill shrimp in a grill basket. To build your tostada, start with a tortilla. Add a spoonful of avocado dip. Top with a spoonful of black bean salsa. Top with shrimp. This was a great summer meal. We had leftover black bean salsa AND leftover avocado dip - which made awesome snacks for the next day.
Ciao!
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