I’ve been proudly wearing my new I love avocados t-shirt and yes I get teased for it. But my love for avocados and all things Tex-Mex brings good things to the table, like the Avocado Crema over Shrimp Tostadas that we had for lunch yesterday.
Best lunch ever! You want to know the best part? It was pretty healthy! I baked the tortillas with just a dab of oil and I made the Avocado Crema with Voskos Nonfat Plain Greek Yogurt. You read that right, I used Greek Yogurt to make the most delicious Avocado Crema.
Voskos Greek Yogurt is a wonderful substitute for mayo or sour cream. As you well know, I’m not into NONFAT, I’m into full fat, stick o’ butter type foods. So when I tell you this tastes good you can believe it.
Greek yogurt is all natural and is low in calories, cholesterol (see Mom I do know that word), but high in protein! Shh, don’t tell the kids, they eat Voskos Greek Yogurt like it was ice cream.
The Avocado Crema would make a great topping for any of your Tex-Mex favorites or just straight from the spoon. Taste testing it’s all part of the job, ya know. The toastadas were made with some shrimp I had leftover; chicken, beef or even fish would be great too.
Avocado Crema over Shrimp Tostadas
for avocado crema:
- 1 medium sized ripe avocado, peeled and seed removed
- 1/4 cup Plain Nonfat Voskos Greek Yogurt
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon salt
- 4 corn tortillas
- 1 teaspoon vegetable oil
- 1/4 teaspoon salt
- 12 medium sized cooked shrimp (peeled and deveined)
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 cup shredded lettuce
- 1/4 cup grated cheddar cheese
- 1 green onion, chopped
- 1/4 cup diced tomatoes
- 2 teaspoons fresh cilantro, chopped
Preheat oven to 400°F.
Prepare the avocado crema while the oven is preheating.
Add avocado, Voskos Greek Yogurt, lemon juice, garlic and lemon juice to a blender or small bowl of food processor and process until smooth. Pour into a small bowl and set aside.
Brush both sides of each tortilla lightly with oil. Place on a baking sheet and bake five minutes. Turn tortillas over and continue to cook 5-8 minutes or until lightly browned and crisp.
Place shrimp in a small skillet with cumin and chili powder (add about 2 teaspoons of oil if needed-my shrimp had a little oil on them from cooking them the day before). Cook over medium heat, stirring constantly about 2 minutes or until spices have coated shrimp and they are heated through. Remove from heat and set aside.
Place tortillas on a serving plate. Top each with lettuce, cheese, 3 shrimp, about 2 teaspoons of avocado crema, green onions and cilantro.
Disclosure: This is a sponsored post on behalf of Voskos Greek Yogurt. All opinions are my own.