Grapefruit & Avocado Tostadas

I totally loved these and not just because the fresh flavors and crispness has broken up the monotony of our cold-weather soup and slow cooker routine, but rather, at 147 calories each you can inhale three of them and not be stuffed with guilt. Makes 6 servings.

6 yellow corn tortillas
1 tablespoon olive oil
2 cups fresh grapefruit segments (squeezing and reserving juice from the membranes)
1 avocado, pitted, peeled, and sliced
1 jalapeno, sliced into rings
1 red bell pepper, sliced into strips and halved on the bias
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
salt and black pepper to taste
Queso fresco cheese

Preheat oven to 350 degrees. Brush both sides of tortillas with oil, transfer to a baking sheet, and bake until crisp, about 15 minutes.

Toss together grapefruit, avocado, jalapeno, bell pepper, cilantro, cumin, and coriander in a large bowl. Season mixture with salt and black pepper, then add 1 tablespoon of reserved grapefruit juice and toss.

Divide topping evenly among tortillas. Sprinkle queso fresco over each tostada to garnish.

Per serving: 147 cal; 8g total fat (1g sat); 0mg chol; 9mg sodium; 19g carb; 5g fiber; 2g protein