Grilled Shrimp Tostadas with Lime

​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

Combine shrimp, garlic powder, cumin and salt.  Let sit for 10 minutes.

​Combine black bean salsa ingredients.

​Combine avocado, yogurt and lime juice.  Mash with fork.  Stir in tomatoes.

​ Place tortillas on grill until lightly browned and crispy.

​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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