Shrimp Tostadas with Avocado Cream

Ingredients

• 2 whole FOR THE TOSTADAS:
• ½ Tablespoons Canola Oil, Enough For About An Inch In Your Frying Pan
• 8 pieces Corn Tortillas
• 1 teaspoon Olive Oil
• ½ cups Large Shrimp, Peeled And Deveined
• 4 Tablespoons Lime Juice
• 2 Tablespoons Refried Beans, Recipe Follows
• 3 Tablespoons Cilantro Lime Rice, Recipe Follows
• 1 Tablespoon Tomato, Diced
• 1 whole Avocado Crema, Recipe Follows
• 1 teaspoon Cilantro, Minced
• ¼ cups Salt And Pepper, to taste
• 1 clove FOR THE AVOCADO CREAM:
• 1 Tablespoon Ripe Avocado
• 2 teaspoons Lime Juice
• 1 Tablespoon Sour Cream
• ½ cups Garlic
• 1 cup Fresh Cilantro
• 1 clove Milk
• ½ Tablespoons FOR THE BEANS:
• ½ Tablespoons Olive Oil
• ¾ Tablespoons Cooked Or Canned Black Beans
• ⅛ teaspoons FOR THE RICE:

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 16 of 18 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 16 portions

Ingredient	Portion assumed	kcal
Avocado	1 medium (150g)	240
Rice	1 cup cooked (158g) white	206
Milk	1 cup (244ml) whole	149
Corn Tortilla	1 medium flour (45g)	140
Olive Oil	1 tbsp (14g)	119
Black Bean	1/2 cup canned (120g) drained	114
Yogurt	170g plain Greek	100
Shrimp	100g cooked	99
Cream	1 tbsp (15ml) heavy	51
Tomato	1 medium (123g)	22
Lime	juice of 1 lime (44ml)	11
Clove	1 tsp ground (2g)	7
Black Pepper	1 tsp ground (2.3g)	6
Garlic	1 clove (3g)	4
Cilantro	1 tbsp chopped fresh (1g)	1
Salt	1 tsp (6g)	0
Tostada	not in our table	0
Bean	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.