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These toasted tortilla sandwiches are perfect for a deliciously light lunch or dinner.

GRILLED SHRIMP TOSTADAS WITH LIME

grilled shrimp tostadas with lime

SHRIMP

24 shrimp, peeled and deveined

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/4 teaspoon salt

BLACK BEAN SALSA

1/4 cup chopped green onions

1/4 cup chopped cilantro

1 tablespoon olive oil

1 tablespoon red wine vinegar

1 tablespoon minced chipotle chiles in adobo sauce

1 teaspoon minced fresh garlic

1/4 teaspoon salt

1 (15-ounce) can black beans, rinsed and drained

AVOCADO TOPPING

1/4 cup plain Greek yogurt

1 teaspoon lime juice

1 avocado, peeled

1 cup chopped seeded tomato

8 corn tostadas

4 lime wedges

TO PREPARE SHRIMP, combine shrimp, garlic powder, cumin, and 1/4 teaspoon salt in a bowl. Let stand 10 minutes.

TO PREPARE BLACK BEAN SALSA, combine green onions, cilantro, olive oil, red wine vinegar, chipotle chiles, garlic, salt and black beans in a medium bowl. Toss to coat.

TO PREPARE AVOCADO TOPPING, combine yogurt, juice, and avocado in a small bowl, mashing with a fork until smooth. Stir in tomato. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add shrimp to pan, grill 2 minutes on each side. Top each tostada with 1/4 cup bean mixture, 3 shrimp and 1 tablespoon avocado mixture. Serve with lime wedges.

Enjoy!

Recipe adapted from Cooking Light, July 2014

www.cookinglight.com/

TEX MEX TURKEY BURGERS

tex mex turkey burgers

1 lime

1/4 cup finely chopped red onion

2 garlic cloves, minced

1 tablespoon olive oil

1 cup fresh corn kernels

1 avocado, peeled and chopped

1/4 cup finely chopped fresh cilantro leaves

1 1/2 teaspoon salt, divided

1 pound ground turkey

1 (4-ounce) can chopped green chiles

1 egg, lightly beaten

3/4 teaspoon ground cumin

1/2 cup dry breadcrumbs

6 tostada shells, warmed

Toppings: cilantro, crumbled queso fresco, salsa verde

Heat grill to 350F. Grate zest from lime to equal 1 teaspoon. Cut lime in half, and squeeze juice from lime to equal 1 tablespoon.

Saute onion and garlic in hot oil in a medium skillet 1 minute. Add corn, and cook 2 to 3 minutes or just until corn begins to brown. Transfer mixture to a medium bowl. Stir in lime zest, lime juice, avocado, cilantro and 1/2 teaspoon salt.

Combine turkey, green chile, egg, cumin, breadcrumbs and remaining 1 teaspoon of salt. Shape mixture into 6 patties.

Grill patties, 4 to 5 minutes on each side or until done. Serve on tostadas with corn mixture and desired toppings.

Enjoy!

Recipe adapted from Southern Living, August 2014

www.southernliving.com/food

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