Avocado toast is pretty trendy but imagine changing that up a bit with guacamole toast! No need to worry about calories or fat content because my Tex-Mex Shrimp and Guacamole Toast will be ideal for this summer.
This is a sponsored post with Sabra. All opinions and recipes are my own.
This summer is already a memorable one. We have traveled, had multiple deaths in the family, and with that we have had interesting weather to add to all that mixture. Despite that, life continues sustained in God’s strength. Ideally it would be wonderful to have a personal chef for breaks in this busy season, but it is easier eating lighter or even making simpler meals that require little cooking time.
I always keep avocados in our home for various recipes but usually my girls just eat it by itself and request that I make it salty. So easy, right? When I sit to eat an avocado, I like slicing it and adding it to a toasted piece of sprouted bread. On occasion I will add a fried egg and some slices of fresh tomato. It is such a satisfying meal but not one I do as often.
Lighter summer meals come in different forms and I like an opened faced sandwiches more than regular sandwiches because I can load them up with toppings. Recently, Sabra released their newest product called Veggie Fusions Guacamole and is considered the first of its kind to reach grocery stores. They have three different options:
- Veggie Fusions Garden Vegetable
- Veggie Fusions Southwestern
- Veggie Fusions Mango Lime
Each 7-ounce container of guacamole is made with ripe, fresh, Hass avocados mixed with delicious crisp vegetables for a nutritious dip, rich in antioxidants, vitamins and fiber. In fact, each recipe is made with SEVEN different varieties of veggies!
With this mixture the guacamole has a fresh flavor and the overall fat content is reduced by 30% (3g of fat vs. 5g and 4.5g of fat per serving of the two leading brands of classic guacamole). All three varieties are vegan, kosher, gluten-free and made with the best quality ingredients.
I had a chance to try all three and I really enjoyed all three in different ways. We had company over several weeks back and all 8 kids in the group enjoyed the Veggie Fusions Garden Vegetable with carrots and pretzels! Little did they know they were consuming healthy nutritious dips! The Veggie Fusions Southwestern dip had a nice blend of corn, black beans and veggies. Pairs well with corn chips or great on enchiladas!
The Mango Lime was MY favorite. Since avocado is a fruit, combining it with mango is just so logical and ideal. The dip was both sweet and savory and perfect with my Tex-Mex Shrimp and Guacamole Toast for my lunch. The shrimp is easy to cook while the poblanos roast in the oven. Both my husband and I like keeping ready-made roasted peppers in the fridge for meals.
Hey busy moms! Don’t be intimidated! This recipe worked great prepping the night before and assembling the day of. While your kids have their quick-lunch this quick gourmet lunch makes you feel like you’ve conquered the kitchen while feeding your kids.
Want a chance to try Sabra’s Veggie Fusions line? Head to their site and print the $1 coupon to use at the grocery store. Make sure you head to the deli section to purchase this delicious guacamole.
- 16 medium cooked shrimp
- 1 small red onion, sliced
- 1 roasted poblano pepper*, sliced in 1-inch pieces
- 1 Tablespoon olive oil
- 2 Tablespoons cotija cheese, crumbled
- 2 teaspoons of lime juice
- 1 teaspoon Tajin and more for sprinkling
- smoked paprika for sprinkling
- 1 7-ounce container Sabra Veggie Fusions Mango Lime
- 4 slices sprouted bread, toasted
- Shrimp should be thawed and dabbed with paper to remove all water.
- Add to a bowl.
- In a small pan, cook the red onion on medium heat and cook for 5 minutes until the onions are soft.
- While the onions are cooking, roast the poblanos. Follow asterisk below on how to roast.
- Add onions to the shrimp. Add the poblano slices.
- Add crumbled cotija and a little olive oil.
- Add lime juice and sprinkle with Tajin.
- *!How to roast poblano peppers:
- Place rack on the second highest section. Turn on broiler in oven. Line a sheet with parchment and a place peppers on baking sheet. Lightly spray with olive oil spray. Place in oven and broil for 5-7 minutes. Remove from heat and add to a plastic bag and seal to allow pepper to sweat. The outer layer needs to be peeled after 10 minutes. Remove from bag and removed outer skin and slice in 1 inch slices.
- Toast the bread and set aside.
- Spread 2 ounces or 1/4 of the guacamole on the toast.
- Layer the shrimp topping on the guacamole. Each toast should have 4 shrimp.
- Sprinkle each with a little more Tajin and smoked paprika.