Shrimp Taco Tostadas
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
Directions
- Combine slaw mix, cilantro, mayonnaise, water, lime juice, chipotle chilies, and 1/4 teaspoon salt in a small bowl, then set aside.
- 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.
- 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.
- Place a tortilla on each of 4 serving plates and evenly divide slaw mixture over top. Top each with 3 shrimp and serve.
Serving size: 1 tostada
Information
- Category
- Main Dishes
- Cuisine
- North American
- Yield
- Serves 4
- Total Time
- 24 minutes, 59 seconds