Shrimp Tostadas
Servings: 4
Ingredients
- 2 cups coleslaw mix (shredded cabbage and carrots)
- 3 tbsp light mayonnaise
- 4 tsp water
- 2 tsp lime juice
- 1/2 tsp canned chipotle peppers in adobo sauce finely chopped, or to taste
- 1/2 tsp salt
- 2 sprays cooking spray
- 4 corn tortillas small
- 6 oz raw shrimp peeled, deveined (12 large)
- 1/2 tsp cumin
Instructions
- Combine slaw mix, mayonnaise, water, lime juice, chipotle chilies and 1/4 tsp salt in a small bowl; set aside.
- 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.
- 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.
- Place a tortilla on each of 4 serving plates; evenly divide slaw mixture over top. Top each with 3 shrimp; serve.
Notes
We substitute hot sauce for the chipotle peppers, and will season the coleslaw and shrimp with Trader Joe’s Chili Lime Seasoning.
Adapted from: https://www.weightwatchers.com/us/recipe/shrimp-taco-tostadas/56d7835f29b8036c15b1510f