Chipotle Shrimp Tostadas
Minutes Prep time: 25
Minutes Total time: 25
Servings: 8
Difficulty: Intermediate
Minutes Prep time: 25
Minutes Total time: 25
Servings: 8
Difficulty: Intermediate
1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained
1 large avocado, pitted, peeled, chopped
3 tablespoons finely chopped red onion
1 can (16 oz each) Rosarita® Traditional Refried Beans
3/4 teaspoon ground chipotle chile pepper, divided
2 tablespoons canola oil
3/4 pound large peeled and deveined shrimp, thawed if frozen
8 tostada shells
Lime wedges, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 58 mg | 6% |
Carbohydrate | 23 g | 8% |
Cholesterol | 66 mg | 22% |
Total Fat | 13 g | 20% |
Iron | 2 mg | 12% |
Calories | 259 kcal | 13% |
Sodium | 599 mg | 25% |
Protein | 13 g | 26% |
Saturated Fat | 2 g | 12% |
Sugars | 1 g | 0 |
Vitamin C | 8 mg | 14% |
Stir together drained tomatoes, avocado and onion in small bowl to make salsa; set aside. Place beans and 1/4 teaspoon chile pepper in small microwave-safe bowl; cover. Microwave on HIGH 2 minutes or until beans are hot, stirring at end.
Heat oil in large skillet over medium-high heat. Sprinkle shrimp with remaining 1/2 teaspoon chile pepper; add to skillet and cook 3 to 5 minutes or just until shrimp turn pink, stirring frequently.
Spread about 1/3 cup refried beans on each tostada shell. Top each evenly with salsa and shrimp. Serve with lime wedges, if desired.
Chipotle Shrimp Tostadas