Shrimp Tostadas
PersonalPoints™ per serving


Total Time: 25 min
Prep: 15 min
Cook: 10 min
Serves: 4
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 layer of flavor with some roasted bell peppers and onions between
the slaw and shrimp on your tostadas.
Ingredients
  • 2 cups packaged coleslaw mix (shredded cabbage and carrots)
  • ¼ cup cilantro, chopped
  • 3 tbsp reduced-calorie mayonnaise
  • 4 tsp water
  • 2 tsp fresh lime juice
  • ½ tsp canned chipotle peppers in adobo sauce, finely chopped (or to taste)
  • ½ tsp table salt, divided (or to taste)
  • 2 sprays cooking spray
  • 4 small corn tortillas, 4-in each
  • 6 oz uncooked shrimp, peeled, deveined (12 large)
  • ½ tsp ground cumin

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 the 4 serving plates; evenly divide the slaw mixture over top. Top each with 3 shrimp; serve.
  5. Serving Size: 1 Shrimp Tostada per serving.
  6. Serve with fresh lime wedges. Garnish with extra cilantro.

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