Name: Shrimp Taco Tostadas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 cup(s) packaged coleslaw mix (shredded cabbage and carrots); 0.25 cup(s) cilantro chopped; 3 Tbsp reduced calorie mayonnaise; 4 tsp water; 2 tsp fresh lime juice; 0.5 tsp canned chipotle peppers in adobo sauce finely chopped (or to taste); 0.5 tsp table salt divided (or to taste); 2 spray(s) cooking spray; 4 small corn tortilla(s) 4-in each; 6 oz uncooked shrimp peeled, deveined (12 large); 0.5 tsp ground cumin

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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

Instructions

Combine slaw mix, cilantro, mayonnaise, water, lime juice, chipotle chilies and 1/4 tsp salt in a small bowl; set aside.
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.
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.
Place a tortilla on each of 4 serving plates; evenly divide slaw mixture over top. Top each with 3 shrimp; serve.
Serving size: 1 tostada per serving.

Notes

Serve with fresh lime wedges. Garnish with extra cilantro.

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