1 small fully ripe avocado, cut lengthwise in half, pitted and peeled
8 tostada shells (5 inch)
1/4 cup crumbled queso fresco
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Let's Make It
Toss onions with 1/4 cup lime juice in small bowl. Let stand until ready to use, stirring occasionally.
Meanwhile, toss shrimp with oil, garlic, chili powder and 2 Tbsp. of the remaining lime juice in medium bowl; set aside. Blend cream cheese and avocados with remaining lime juice in blender until well blended.
Cook shrimp in medium skillet over medium-high heat 3 to 4 min. or until shrimp turn pink, stirring frequently. Remove from heat.
Spread tostada shells with cream cheese mixture; top with shrimp, onions and queso fresco.
Sprinkle with chopped fresh cilantro and/or drizzle with additional fresh lime juice before serving.
How to Make Your Own Tostada Shells
Spray both sides of 8 (6-inch) corn tortillas with cooking spray; place in single layer on baking sheet. Bake in 400°F oven 6 to 8 min. or until crisp and lightly browned.
Substitute your favorite shredded cheese for the crumbled queso fresco.
You will need 4 or 5 limes to get the 1/2 cup fresh lime juice needed to prepare this delicious recipe.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.