Photo of Shrimp Taco Tostadas by WW

Shrimp Taco Tostadas

3
3
3
Smartpoints value per serving
Total Time
25 min
Prep
15 min
Cook
10 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

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

  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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