Zesty Mexican Seafood Tostadas
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 123.7
- Total Fat: 2.1 g
- Cholesterol: 64.1 mg
- Sodium: 222.8 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 2.3 g
- Protein: 12.3 g
View full nutritional breakdown of Zesty Mexican Seafood Tostadas calories by ingredient
Introduction
low calorie shrimp and salmon tostadas low calorie shrimp and salmon tostadasNumber of Servings: 8
Ingredients
-
7 oz. pouch of Chicken of the Sea, Boneless skinless salmon.
1/2 pound cooked cocktail shrimp
2 large ripe tomatoes, diced into small pieces
1/3 Cup Onion, diced into small pieces
1 Jalapeno pepper, remove seeds and dice
1/3 Cup fresh Cilentro, rinsed and chopped.
dash of salt (optional)
8 Corn tortillas
Directions
Preheat oven to 400 degrees.
1) Place the salmon and shrimp in a bowl, add the diced tomatoes, diced onion, and chopped cilentro.
At this time, you can add the salt and jalapeno pepper (to taste).
***note*** if the jalapeno pepper is very hot, you may not want to use the whole pepper.
2) Lightly mix ingredients together, with a spoon. Set bowl inside the refrigerator, while you go to the next step of making the corn tostadas.
3) Take 8 corn tortillas and spread them out on a baking sheet, or directly on oven rack laying them flat.
Bake for 5 minutes, or until they are crisp. Remove from oven and let them cool.
***note*** the thinner the corn tortilla, the crispier the tostada. Watch them, as they will burn easily if overbaked.
==================================
Now remove your bowl from the refrigerator and take a 1/2 cup, measuring cup, and place the ingrediets on each baked corn tostada. It's that simple! Enjoy!
Makes 8 tostadas
Number of Servings: 8
Recipe submitted by SparkPeople user .
1) Place the salmon and shrimp in a bowl, add the diced tomatoes, diced onion, and chopped cilentro.
At this time, you can add the salt and jalapeno pepper (to taste).
***note*** if the jalapeno pepper is very hot, you may not want to use the whole pepper.
2) Lightly mix ingredients together, with a spoon. Set bowl inside the refrigerator, while you go to the next step of making the corn tostadas.
3) Take 8 corn tortillas and spread them out on a baking sheet, or directly on oven rack laying them flat.
Bake for 5 minutes, or until they are crisp. Remove from oven and let them cool.
***note*** the thinner the corn tortilla, the crispier the tostada. Watch them, as they will burn easily if overbaked.
==================================
Now remove your bowl from the refrigerator and take a 1/2 cup, measuring cup, and place the ingrediets on each baked corn tostada. It's that simple! Enjoy!
Makes 8 tostadas
Number of Servings: 8
Recipe submitted by SparkPeople user .