Ensenada shrimp tostadas

Preparation time: 25 minutes

 

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 over 1/4 cup dressing and serve immediately. Garnish with additional cilantro if desired.

Yield: 6 servings
Serving Size: 1 tostada

Nutrition Facts

Per Serving:
  Calories: 192
  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

This recipe was developed by Sharon Palmer, a registered dietitian and freelance writer.

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