Avocado Shrimp Tostadas

Serves: 2

Estimated time: 10 minutes

Equipment: measuring cup, cutting board, knife, saute pan, measuring spoon, wire rack, tongs, kitchen scissors (optional)

Ingredients: 

4 T olive oil, divided

4 street taco tortillas

1 pound raw shrimp

1 tsp chili powder

1 tsp garlic powder

1 tsp onion powder

Dash or two of salt

Dash or two of cayenne pepper

~⅛ cup red onion, sliced very thin

1 cup prepared guacamole

Snipped cilantro for garnish

Directions:

1. Heat 2 T olive oil in a large saucepan, on low-medium heat for 3-4 min, being careful not to let oil smoke.

2. Place tortillas in hot oil and cook until they begin to brown on the bottom (~45 sec). Using tongs, flip tortillas and repeat on the other side. Place browned tortillas on a wire rack to drain.

3. Add 2 more T olive oil to the saucepan and heat on low-med heat. While the oil is heating, combine spices in a small bowl, then add to the oil in the saucepan.

4. When the oil is hot, add the shrimp and cook for 2-4 minutes, or until no longer pink, stirring often to coat in the seasoned oil. Once cooked, place on a wire rack to drain.

5. While shrimp is cooking, slice red onion, snip cilantro with kitchen scissors.

6. To assemble, place ¼ cup guacamole in the center of each tortilla and spread around. Top with red onion and shrimp, garnish with cilantro.

These are good served warm, room temperature, or cold.

This goes really well with mixed melons and strawberries.

Approximate Nutritional Analysis:

545 calories, 31 g protein, 26 g carbohydrate, 38 g fat, 10 g fiber, 775 mg sodium. Excellent source of Vitamin B6, B12, E, choline, copper, phosphorus, potassium, selenium, and zinc. Good source of Vitamin B3, K, and magnesium.

The 5/10/15

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