Shrimp taco tostadas
3
Points®
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.
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