Avocado Crema over Shrimp Tostadas

This was a big hit with my family.  I followed the recipe except I used fresh garlic instead of powdered and whole wheat tortillas instead of corn and olive oil instead of vegetable oil. This is from Miss in the Kitchen.

shrimp tostadas

Avocado Crema over Shrimp Tostadas

Ingredients:

for avocado crema:

  • 1 medium sized ripe avocado, peeled and seed removed
  • 1/4 cup Plain Nonfat Voskos Greek Yogurt
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon salt

for tostadas:

  • 4 corn tortillas
  • 1 teaspoon vegetable oil
  • 1/4 teaspoon salt
  • 12 medium sized cooked shrimp (peeled and deveined)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 cup shredded lettuce
  • 1/4 cup grated cheddar cheese
  • 1 green onion, chopped
  • 1/4 cup diced tomatoes
  • 2 teaspoons fresh cilantro, chopped

Cooking Directions:

Preheat oven to 400°F.

Prepare the avocado crema while the oven is preheating.

Add avocado, Voskos Greek Yogurt, lemon juice, garlic and lemon juice to a blender or small bowl of food processor and process until smooth.  Pour into a small bowl and set aside.

Brush both sides of each tortilla lightly with oil.  Place on a baking sheet and bake five minutes.  Turn tortillas over and continue to cook 5-8 minutes or until lightly browned and crisp.

Place shrimp in a small skillet with cumin and chili powder (add about 2 teaspoons of oil if needed-my shrimp had a little oil on them from cooking them the day before).  Cook over medium heat, stirring constantly about 2 minutes or until spices have coated shrimp and they are heated through.  Remove from heat and set aside.

Place tortillas on a serving plate.  Top each with lettuce, cheese, 3 shrimp, about 2 teaspoons of avocado crema, green onions and cilantro.

Serve immediately

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