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Photo of Shrimp taco tostadas by WW

Shrimp taco tostadas

3
Points® value
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
Cumin-dusted, sautéed shrimp are super paired with chipotle coleslaw and then spooned over crispy corn tortillas.

Ingredients

Packaged coleslaw mix (shredded cabbage and carrots)

2 cup(s)

Cilantro

¼ cup(s), chopped

Reduced calorie mayonnaise

3 tbsp(s)

Water

4 tsp(s)

Fresh lime juice

2 tsp(s)

Canned chipotle peppers in adobo sauce

½ tsp(s), finely chopped (or to taste)

Table salt

½ tsp(s), (or to taste)

Cooking spray

2 spray(s)

Corn tortilla

4 small, 4-in each

Uncooked shrimp

6 oz, peeled, deveined (12 large)

Ground cumin

½ tsp(s)

Instructions

  1. Combine slaw mix, cilantro, mayonnaise, water, lime juice, chipotle chilies and 1/4 tsp salt in a small bowl; set aside.
  2. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add tortillas; cook until crisp and golden, 2-3 minutes per side. Remove tortillas; set aside.
  3. Off heat, coat same skillet with cooking spray; heat over medium-high heat. Sprinkle shrimp with cumin and remaining 1/4 tsp salt; add shrimp to skillet. Cook shrimp until lightly browned and cooked through, turning once, 3 minutes; remove from heat.
  4. Place a tortilla on each of 4 serving plates; evenly divide slaw mixture over top. Top each with 3 shrimp; serve.
  5. Serving size: 1 tostada per serving.

Notes

Serve with fresh lime wedges. Garnish with extra cilantro.

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