H3 Recipe: Garlic Shrimp and Black Bean Tostada

Tomorrow is Cinco de Mayo, one of my favorite holidays, because that means the salsa is flowing!   A huge fan of Mexican cuisine – I take this day to celebrate its flavor and culture. 

While you can definitely make a few ‘unwise’ food choices, there are ways to create healthy dishes full of fresh vegetables, fiber-rich beans and lean meats.  Check out my Dining Out Guide devoted to Mexican cuisine and see where your favorite South of the Border choice falls.

If you are planning a Mexican fiesta, try one of our most popular entrées at H3, the Garlic Shrimp and Black Bean tostada.  Extremely fresh and tasty, this dish also provides a very satisfying portion for low calories and fat.

Read more for the entire recipe.



H3 Garlic Shrimp and Black Bean Tostada

Ingredients for a Single Serving:

-  2 toasted red chili corn tortillas

-  3 ounces shrimp, raw, chopped

-  1 teaspoon garlic, minced

-  1/3 cup black bean paste, (divide between 2 tostadas)

-  4 cups shredded lettuce mix (use iceberg as primary, add darker greens for color) tossed with 1/4 cup cilantro-lime sour cream dressing*

-  2 tablespoons crumbled feta cheese

-  2 tablespoons thinly sliced green onion

-  2 tablespoons grated radish

 

Preparation:

-  Heat oven to 350 degrees

-  Place red chili, blue corn or other tortilla on a baking sheet, lightly spray-oil and place in hot oven for 10 minutes or until crispy, reserve

-  Prepare black bean paste (see Cuban Black Beans* recipe)

-  Prepare lettuces and garnishes and reserve

-  Prepare Cilantro-Lime Dressing* and reserve

 

To Serve:

-  Heat a medium skillet and lightly spray-oil, sauté shrimp with garlic for 1 minute  (do not over cook)

-  Place tortillas slightly overlapping on large dinner plate

-  Spread with warm black beans

-  Top with Shrimp

-  Toss shredded greens with dressing and top shrimp

-  Sprinkle with Feta, green onion and radish

 

Two tostadas:

350 calories

10 fat