Spicy mango habanero salsa shrimp & avocado tartines are a delicious and light summer meal!
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Last week I had a four-day weekend and it was AMAZING! Friday consisted of a great combination of playing (I finally took Demi to a park), working and running errands. I love those productive – yet fun – days.
I bribed myself into a working lunch with a nice meal and a cold-brew coffee (I’m very predictable) and ended up at Le Pain Quotidien with the best intentions of getting a salad.
But none of the salads grabbed me so I ended up trying their Spicy Shrimp & Avocado Tartine with a side of Gazpacho. It was SO good and one of those easy meals that seems a little fancy but really it’s not – just the kind of recipes I like to share here.
The inspiration that comes along with meals from a restaurant is one of my favorite aspects of eating out. All in the name of research, right? 😉 So I headed home with the largest loaf of bread ever, fresh from Le Pain Quotidien, and the ingredients to make Spicy Shrimp & Avocado Tartines at home.
Tartines are really just a fancy way of describing an open face sandwich, but I like them because it means there is more filling per slice of bread. And when the filling includes avocado, shrimp and a sweet & spicy sauce, more is always a good thing. This tartine is perfect for a light summer meal, and requires no cooking (unless you buy raw shrimp!). And it’s basically an upgraded avocado toast…so there’s that.
The components are really simple: good bread, avocado, a spicy spread (an easy mix of mango habanero salsa and sour cream) shrimp, tomato, corn and cilantro. (Find other recipe ideas for this sweet and spicy salsa here!)
Layer the fresh ingredients on the bread. And devour.
Don’t forget to learn more about #Flavorseekers and find sweet and spicy tips, perfect for summer grilling!Print
- ¼ cup sour cream
- ½ cup LA VICTORIA Mango Habenero salsa
- 4 thin slices bread (sourdough or whole-grain)
- 1 avocado, sliced and lightly mashed
- ½ cup corn (off the cob or frozen)
- ½ cup quartered grape tomatoes
- ¼ cup chopped cilantro
- 4 oz cooked shrimp, thinly sliced
- Make sauce: mix together sour cream and salsa. Set aside.
- Lightly toast bread, until just barely crisp.
- Mash avocado over toast.
- Layer with salsa mixture, corn, tomatoes, shrimp and cilantro.
- Sprinkle with salt and pepper if desired.
- Calories: 230
- Sugar: 3 grams
- Fat: 10 grams
- Saturated Fat: 3 grams
- Carbohydrates: 26 grams
- Fiber: 4 grams
- Protein: 11 grams
- Cholesterol: 62 mg