Shrimp tostadas
3
Point(s)
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
Turn your taco Tuesday into tostada Tuesday with the beautiful and flavorful Mexican-inspired tostadas. Ready in just 25 minutes and using only one pan, these cumin-dusted, sautéed shrimp are a delicious topping to the crispy corn tortillas and spicy chipotle coleslaw. The chipotle chiles add all the heat so you can turn it up or down as you like. Serve these with some black beans and steamed rice or just some crunchy fresh mixed greens with a clean hit of lime juice and olive oil. Add another later of flavor with some roasted bell peppers and onions between the slaw and shrimp on your tostadas.
Ingredients
Packaged coleslaw mix (shredded cabbage and carrots)
2 cup(s)
Cilantro
¼ cup(s), chopped
Reduced calorie mayonnaise
3 Tbsp
Water
4 tsp
Fresh lime juice
2 tsp
Canned chipotle peppers in adobo sauce
½ tsp, finely chopped (or to taste)
Table salt
½ tsp, divided (or to taste)
Cooking spray
2 spray(s)
Corn tortilla(s)
4 small, 4-in each
Uncooked shrimp
6 oz, peeled, deveined (12 large)
Ground cumin
½ tsp