Chipotle Shrimp Tostadas
- Number of Servings: 4
Ingredients
8 corn tostadas* (I use HEB brand)24 large shelled and deveined shrimp (about 1 pound)1 tsp canola oilkosher salt1/2 teaspoon chipotle chile powder4 cups shredded cabbage or coleslaw mix1 medium tomato, seeded and cut into 1/4-inch dice2 scallions, thinly sliced1/4 cup fat free sour cream (I use Lilly brand)1 1/2 teaspoons fresh lime juice1 small Hass avocado*, thinly sliced (about 4 oz flesh)2 medium radishes, thinly sliced1/4 cup cilantro leaves
1. Preheat a grill pan. In a medium bowl, toss the shrimp with the 1 teaspoon of vegetable oil and the chipotle chile powder. Season the shrimp with salt.
Grill the shrimp over moderately high heat, turning once, until they are browned in spots and cooked through, about 4 minutes.
2. In a medium bowl, toss the cabbage with the tomato, scallions, sour cream and lime juice and season with salt. Set the tostadas on plates and top
with the cabbage slaw, chipotle shrimp, avocado, radishes and cilantro.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user KLWOZNIAK.
Grill the shrimp over moderately high heat, turning once, until they are browned in spots and cooked through, about 4 minutes.
2. In a medium bowl, toss the cabbage with the tomato, scallions, sour cream and lime juice and season with salt. Set the tostadas on plates and top
with the cabbage slaw, chipotle shrimp, avocado, radishes and cilantro.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user KLWOZNIAK.
Nutritional Info Amount Per Serving
- Calories: 313.4
- Total Fat: 12.8 g
- Cholesterol: 173.3 mg
- Sodium: 493.0 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 6.1 g
- Protein: 28.5 g
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