Spicy Crab and Avocado Tostadas

Ingredients

• 8 small corn tortillas
• 16 ounces cooked lump crabmeat
• 1 teaspoon lime zest
• 1 tablespoon lime juice
• 2 tablespoon mayonnaise
• 1 teaspoon paprika
• 1/8 teaspoon garlic powder
• 1 teaspoon chopped cilantro
• 1/2 teaspoon chili flakes
• Pink Himalayan salt
• 1 15-oz. can black beans, rinsed and drained
• 1 teaspoon chili powder
• 1 large avocado
• 1 teaspoon ground cumin
• 1/2 cup fire-roasted salsa
• 1 cup shredded lettuce
• Few fresh cilantro leaves (optional)

How to Make It

Step 1

Preheat oven to 350°F.

Step 2

Place tortillas on a large baking sheet, and bake for 10 minutes, or until crispy. Let cool.

Step 3

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.

Step 4

Place black beans, chili powder, 2 tablespoons water, and a pinch of salt in a blender. Blend until it reaches a smooth, saucelike consistency.

Step 5

Mash avocado with cumin and 1/8 teaspoon salt in a medium bowl.

Nutritional Information

Calories per serving 467

 

Fat per serving 16g

 

Saturated fat per serving 2g

 

Cholesterol per serving 131mg

 

Fiber per serving 12g

 

Protein per serving 37g

 

Carbohydrates per serving 43g

 

Sugar per serving 2g

 

Sodium per serving 1092mg

 

Iron per serving 4mg

 

Calcium per serving 235mg

source:health