Steps:
- Toss onions with 1/4 cup lime juice in small bowl. Let stand until ready to use, stirring occasionally.
- Meanwhile, toss shrimp with oil, garlic, chili powder and 2 Tbsp. of the remaining lime juice in medium bowl; set aside. Blend cream cheese and avocados with remaining lime juice in blender until well blended.
- Cook shrimp in medium skillet over medium-high heat 3 to 4 min. or until shrimp turn pink, stirring frequently. Remove from heat.
- Spread tostada shells with cream cheese mixture; top with shrimp, onions and queso fresco.
Nutrition Facts : Calories 250, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 120 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 15 g
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