It’s been over a week since I logged into this bad boy. I didn’t really have an agenda for this week’s menu and as you know if you have been following along for awhile, I tend to come and go from my blog from time to time. There are 3 recipes that I have been dying to share so I want to take the time to get back at it. Sometimes, life just gets in the way. There has been a ton going on at work, some great things actually, that have required my undivided-extra-time-in-the-office-outside-of-work attention. Possibly more on that to come at a later date.
Anyways enough of that mumbo jumbo and onto this post because it does not disappoint! I get a lot of food magazines and I never will stop getting the actual magazine. I have gotten one on my Nook before, but I love tearing the magazine articles out and stashing them in my “to make” binder. This binder has been around for quite some time so if you have lived with me before you’ve probably seen it. I use these clippings as blog inspiration and that’s where this post comes into play.
The binder is expanding each week and so I been making a good effort to try out all the recipes I saved. If you follow me on Instagram you probably saw my post a few weeks ago of the picture of the shrimp tostadas. My binder is organized (somewhat) according to genre. There are about 6-8 shrimp tostada recipes so I learned from those clippings to produce this one. The main recipe is based off of a Cooking Light original.
No time for dinner? No problem. This is yet another Dinner In Twenty recipe. It actually can be prepared in less time than that if you make your toppings ahead of time too. If you saw my post on Paige’s blog last week, you read that I like to try to incorporate Mexican into my weekly dinner routine. We love the spicy, bold flavors of Mexican cuisine and they typically are quick to prepare.
One of my favorite components of this recipe is the Spicy Black Bean Salsa I posted on A Dose of Paige. You will have to visit her website to get that portion, trust me it’s definitely not one you want to leave out! The link is below. I hope you enjoy this yummy and Not So Doughie recipe!
easy shrimp tostadas
Recipe by: Sara
Prep Time: 15 minutes ||| Cook TIme: 4-5 minutes ||| Servings: 4 ||| Difficulty: Low
8-10 (6 inch) corn tortillas
1 lb medium shrimp, peeled & deveined
1 tsp cumin
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1 avocado, diced
1 Roma tomato, small dice
1/2 cup plain, low-fat Greek yogurt
1 lime, juiced
1/4 tsp Chipotle Chili Powder
Chipotle Black Bean Salsa
4 oz queso fresca
1. On a baking sheet, toss the shrimp with the cumin, oregano, cayenne, salt and pepper. Spread evenly and bake at 350 degrees for 4-5 minutes or until pink.
2. In a bowl, combine the avocado, tomato, Greek yogurt, and lime juice. Season with salt, pepper and chipotle seasoning.
3. Lay out your corn tortilla and layer with the bean salsa, shrimp, avocado spread, cheese and chopped cilantro.
4. Serve with a dash of hot sauce if preferred.