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Nutrition Facts
Serving Size 285 g
(Approx. 6 Servings)
Amount Per Serving
Calories 390 Calories From Fat 140
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 180 mg 60%
Sodium 1330 mg 65%
Total Carbohydrate 36 g 12%
Dietary Fiber 8 g 32%
Sugars 5 g
Protein 27 g
Vitamin A 8% Iron 10%
Vitamin C 20% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Blue Shrimp Tostadas with Avocado Hummus

Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
6  People


Recipe makes 6 Servings

15 Oz cannellini beans, (also called white kidney beans)
1/3 cup(s) H-E-B That Green Sauce
1 large avocado
1 small lime, juiced
1 Tsp fresh garlic, finely minced
12 Mi Tienda by H-E-B Yellow Corn Tostadas
1 Tbsp olive oil
1 1/2 cup(s) red onion, thinly sliced
1 1/2 cup(s) red bell pepper, thinly sliced
1 1/2 Lb peeled and deveined shrimp
1 Tsp H-E-B Texas Style BBQ Rub
1 cup(s) red cabbage, very thinly shredded or sliced
1/3 cup(s) fresh cilantro, leaves only
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Place beans, green sauce, avocado, lime juice and garlic in a blender or food processor. Blend until smooth. Season to taste with salt if desired. Set aside.
Preheat oven to 350ºF. Lay tostadas out on a baking sheet.
Heat a skillet on medium-high. Add oil, onions and bell peppers, and sauté 2 to 3 minutes.
Add shrimp, season with BBQ rub and cook 2 to 3 minutes longer, just until shrimp start to turn pinkish-white. Set aside.
Heat tostada shells in the oven just to warm through, about 2 to 3 minutes.
Divide hummus equally between tostadas and top with cabbage, shrimp/peppers mixture and cilantro.
Chef's Note: This recipe works great on a variety of tostadas including traditional baked tostadas.


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