Jalapeno Cornbread Crusted Shrimp Tostadas

September 16, 2014

Crispy tostadas topped with an avocado mixture infused with southwest flavors, baked shrimp coated with cornbread crumbs and garnished with queso fresco.

1 lb. large raw shrimp peeled deveined
1 c. jalapeno cornbread crackers
¼ c. flour
1 large egg beaten
4 tostadas
¼ c. red onion, finely diced
½ non-fat plain Greek yogurt or sour cream
? c. queso fresco or feta
½ c. cilantro roughly chopped
2 avocados
2 Tbsp lime juice
1 tsp. garlic
2 Tbsp. jalapeno diced
1 tsp. cumin
½ tsp. salt
¾ c. tomatoes diced

Preheat your oven to 400°. In a ziplock back, add your cornbread crackers and crush with a rolling pin or meat mallet until only small crumbs remain. Alternatively, you can add them to a food processor and...
See the full directions on my site

Nutritions

Calories
304

Sodium
958mg
39% DV

Fat
12g
19% DV

Protein
20g
40% DV

Carbs
29g
9% DV

Fiber
9g
39% DV