Thursday, June 5, 2014

Healthy Shrimp Tostadas

I'm a huge Mexican food fan. Especially lately, where I've noticed that I can't get enough spicy salsa. The fact that the cruise ship didn't have any was a real bummer. So when we got back I immediately planned on eating this meal: Spicy Shrimp Tostadas. Enjoy this lightened up and super delicious version!

Spicy Shrimp Tostadas

  • Corn Tortillas - 1 bag
  • Large Shrimp, Raw (Shelled and deveined) - 1 pound
  • Ancho Chili Powder - 1 tsp
  • Chili Powder - 1 tsp
  • Cayenne Pepper - 1 tsp
  • Olive Oil - 1 Tbsp
  • Cole Slaw Mix - 1/2 bag
  • Green Onion, Thinly Sliced - 2
  • Greek Yogurt, Nonfat, Plain - 1/2 cup (or split 1/4 cup yogurt with 1/4 cup sour cream!)
  • Lime Juice, Juiced from fresh Lime - 2
  • Truvia - 1 Tbsp
  • Garlic Salt - 1 tsp
  • Radishes, Sliced Thin - 3
  • Avocado - 1

  • Heat skillet on medium high. In a bowl, toss shrimp with olive oil, chili powders and cayenne pepper. Season to taste with salt. Saute the shrimp over medium high heat until fully cooked (about 3 minutes per side).
  • Follow the directions for heating up the corn tortillas.
  • In a medium bowl, toss cabbage with scallions, yogurt, lime juice, Truvia, garlic salt and radishes.
  • On a plate, build the tostada: Corn Tortilla, Shrimp, Coleslaw, and top with avocado.



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