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Ingredients
- 1 mango
- 1 avocado
- ½ cup fresh pre-diced tomatoes
- 1 tablespoon fresh lime juice
- 4 ½ tablespoons extra-virgin olive oil, divided
- 4 frozen large tostones (8 oz)
- 12 oz peeled/deveined shrimp (thawed)
- ½ cup fresh pre-diced onions
- 2 teaspoons fajita seasoning
Prep
- Peel mango and avocado; cut into small bite-size pieces.
Steps
- Combine mango, avocado, tomatoes, and lime juice; set aside.
- Preheat 2 tablespoons oil in large sauté pan on medium-high 2-3 minutes. Add tostones (oil should sizzle); cook 4-5 minutes on each side or until crisp. Drain on paper towels.
- Preheat second large sauté pan on medium-high 2-3 minutes. Place 2 tablespoons oil in pan, then add shrimp, onions, and fajita seasoning; cook and stir 1-2 minutes or until onions begin to soften.
- Stir in mango mixture; cook and stir 1-2 minutes or just until shrimp are opaque. Spoon over tostones. Drizzle with ½ tablespoon olive oil; serve.
Amount per ¼ recipe serving: Calories 460, Total Fat 31g, Chol 125mg, Sodium 420mg, Total Carb 37g, Fiber 6g, Calc 4%, Vitamin A 25%, Vitamin C 60%, Iron 15%