Zesty Shrimp-and-Avocado Salad
Mexican Street Corn Tostadas
Ingredients
- 1 shallot, finely chopped
- 2 Tbsp lime juice
- 1 Tbsp olive oil
- ½ tsp kosher salt
- 1½ lb peeled and deveined, large cooked shrimp, coarsely chopped (see Note)
- 2 small avocados, pitted and diced
- 1 (8-oz) pkg diced tomatoes
- ¼ cup chopped fresh cilantro
Instructions
- Combine shallot, lime juice, oil, and salt in a large bowl; let stand 5 minutes.
- Add shrimp, avocados, and tomatoes; toss. Sprinkle with cilantro.
Side Dish Ingredients
- 4 ears corn
- 1 (8-oz) pkg diced three-pepper mix
- 1 (15-oz) can seasoned black beans, drained and rinsed
- ¼ cup reduced-fat olive oil mayonnaise
- 2 Tbsp lime juice
- 1 tsp ground cumin
- ¼ tsp kosher salt
- 12 tostada shells (see Note)
- ½ cup crumbled cotija cheese (or use feta)
Side Dish Instructions
- Shuck corn. Cut kernels from cobs to yield 3 cups.
- Stir together corn, peppers, beans, mayonnaise, lime juice, cumin, and salt in a bowl. Top tostada shells with corn mixture. Sprinkle with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
229
|
327
|
556
|
| Fat (g) | 10 | 14 | 24 |
| Sat. Fat (g) | 1 | 4 | 5 |
| Protein (g) | 28 | 10 | 38 |
| Carb (g) | 8 | 45 | 53 |
| Fiber (g) | 4 | 7 | 11 |
| Sodium (mg) | 289 | 589 | 878 |
Quick & Healthy Meal Plan
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