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Shrimp Tostadas With Avocado Salsa

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“This is a Taste of Home recipe from 2009 submitted by Karen Gulkin of Greenley, Colorado. I did not have prepared tostada shells, so I used corn tortillas that I pan fried. hope you enjoy!”

Ingredients Nutrition

  • 1 medium avocado, peeled and chopped, divided
  • 1 tablespoon water
  • 3 teaspoons lime juice, divided
  • 2 teaspoons blackened fish seasoning, divided
  • 1 teaspoon ground cumin
  • 1 (15 ounce) can black beans, rinsed and drained, divided
  • 1 small navel orange, peeled and chopped
  • 14 cup red onion, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 tablespoon fresh cilantro, minced
  • 6 tostado shells
  • 1 cup reduced-fat Mexican cheese blend, shredded
  • 1 lb large raw shrimp, peeled and deveined


  1. In a small bowl, combine 2 tablespoons avocado, water, 1 teaspoon lime juice, 1 teaspoon blackened seasoning and cumin. Set aside 1/4 cup beans; add remaining beans to avocado mixture and mash with a fork. Stir in reserved beans. Set aside.
  2. For salsa, in a small bowl, combine the orange, onion, jalapeno, cilantro and remaining avocado and lime juice. Cover and refrigerate until serving.
  3. Place tostada shells on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese. Bake at 350° for 4-6 minutes or until cheese is melted.
  4. Meanwhile, in a large nonstick skillet coated with cooking spray, cook shrimp and remaining blackened seasoning over medium-high heat for 4-6 minutes or until shrimp turn pink. Arrange over tostada shells; serve with salsa.

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