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

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