Spicy Crab and Avocado Tostadas
| Prep Time | 15 minutes |
| Cook Time | 5 minutes |
| Servings |
servings
|
Ingredients
- 8 small corn tortillas
- 16 ounces cooked lump crabmeat
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- 2 tablespoon mayonnaise made with canola oil
- 1 teaspoon paprika
- 1/8 teaspoon garlic powder
- 1 teaspoon chopped cilantro
- 1/2 teaspoon chili flakes
- Pink Himalayan salt or salt substitute
- 1 15- ounce can black beans rinsed and drained
- 1 teaspoon chili powder
- 1 large avocado ripe
- 1 teaspoon ground cumin
- 1/2 cup fire-roasted salsa
- 1 cup shredded lettuce
- 10 fresh cilantro leaves optional
Ingredients
|
Instructions
- Preheat oven to 350°F.
- Place tortillas on a large baking sheet, and bake for 10 minutes, or until crispy. Let cool.
- Meanwhile, mix together crabmeat, lime zest and juice, mayonnaise, paprika, garlic powder, chopped cilantro, chili flakes, and a pinch of salt in a large bowl until combined. Refrigerate until ready to build the tostada.
- Place black beans, chili powder, 2 tablespoons water, and a pinch of salt in a blender.
- Blend until it reaches a smooth, sauce like consistency.
- Mash avocado with cumin and 1/8 teaspoon salt in a medium bowl.
- Layer the tostada: tortilla, then crab mixture, top with black beans, then avocado.
Recipe Notes
500 Calorie Meal
One serving of tostadas and 1 cup of fresh strawberries (or any fruit from the 50-calorie list.)
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Tags: balanced seafood dinner
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