Shrimp Taco Tostadas

By Lynne Lavelle

Even in the dead of Winter, this dish just looks and tastes like sunshine — and it's hero ingredient has Zero Points®! It comes together in just 25 minutes and can be made even brighter with a garnish of lime wedges and extra cilantro.


Shrimp Taco Tostadas

Cook Time25 minutes
YieldServes 4

3 Weight Watchers Points® Per Serving

INGREDIENTS

    • 2 cups packaged coleslaw mix (shredded cabbage and carrots)
    • 1/4 cup cilantro, chopped
    • 3 tablespoons reduced-calorie mayonnaise
    • 4 teaspoons water
    • 2 teaspoons fresh lime juice
    • 1/2 teaspoon (or to taste) canned chipotle peppers in adobo sauce, finely chopped
    • 1/2 teaspoon (or to taste) table salt, divided
    • 2 sprays cooking spray
    • 4 small corn tortillas, 4 inches each
    • 6 ounces (about 12 large) uncooked shrimp, peeled and deveined
    • 1/2 teaspoon ground cumin

    INSTRUCTIONS

    1. Combine slaw mix, cilantro, mayonnaise, water, lime juice, chipotle chilies, and 1/4 teaspoon salt in a small bowl, then set aside.

    2. Coat a large nonstick skillet with cooking spray, then heat over medium-high heat. Add tortillas and cook until crisp and golden, 2 to 3 minutes per side. Remove tortillas and set aside.

    3. Off heat, coat the same skillet with cooking spray and heat over medium-high heat. Sprinkle shrimp with cumin and remaining 1/4 teaspoon of salt, then add shrimp to skillet. Cook shrimp until lightly browned and cooked through, turning once, about 3 minutes. Remove from heat.

    4. Place a tortilla on each of 4 serving plates and evenly divide slaw mixture over top. Top each with 3 shrimp and serve.