Chipotle Shrimp Tostadas
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Chipotle Shrimp Tostadas calories by ingredient
Introduction
Adapted from Food & Wine, Sept 2008 Adapted from Food & Wine, Sept 2008Number of Servings: 4
Ingredients
-
8 corn tostadas* (I use HEB brand)
24 large shelled and deveined shrimp (about 1 pound)
1 tsp canola oil
kosher salt
1/2 teaspoon chipotle chile powder
4 cups shredded cabbage or coleslaw mix
1 medium tomato, seeded and cut into 1/4-inch dice
2 scallions, thinly sliced
1/4 cup fat free sour cream (I use Lilly brand)
1 1/2 teaspoons fresh lime juice
1 small Hass avocado*, thinly sliced (about 4 oz flesh)
2 medium radishes, thinly sliced
1/4 cup cilantro leaves
Directions
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.