1 tablespoon vegetable oil
2 tablespoons lemon juice
1 teaspoon plus 1 teaspoon chili powder
1/2 teaspoon ground cumin
12 ounces medium-size cooked shrimp
1/3 cup fat-free sour cream
1/3 cup fat-free mayonnaise
1/4 cup fresh cilantro, chopped
1 can (4 ounces) diced green chilies
6 6-inch corn tortillas
Nonstick cooking spray
3 cups shredded fresh cabbage
3 ripe medium tomatoes, chopped
3/4 cup chopped white onion
Heat vegetable oil in skillet. In a medium bowl, pour lemon juice, 1 teaspoon chili powder, and cumin over shrimp and toss lightly. Pour into hot skillet and heat through, approximately 5 minutes.
Prepare dressing by mixing together fat-free sour cream, fat-free mayonnaise, cilantro, chilies, and 1 teaspoon chili powder.
Heat corn tortillas on both sides in a skillet sprayed with nonstick cooking spray.
To prepare each tostada, place a hot corn tortilla on the serving dish. Place 1/3 cup hot shrimp mixture on tortilla. Top with 1/2 cup shredded cabbage, 1/2 chopped tomato, and 2 tablespoons chopped onion. Pour 1/4 cup dressing over and serve immediately. Garnish with additional cilantro if desired.
Yield: 6 servings
Serving size: 1 tostada
Carbohydrate: 24 g
Protein: 16 g
Fat: 4 g
Saturated fat: 1 g
Sodium: 354 mg
Fiber: 4 g
Exchanges per serving: 1 starch, 1 vegetable, 1 1/2 lean meat
Carbohydrate choices: 2