Shrimp Tostadas
Creamy Cabbage Slaw
Ingredients
- 2 lb peeled and deveined, large shrimp
- 1 Tbsp Southwest seasoning (or use fajita seasoning)
- 2 Tbsp olive oil
- 6 (0.63-oz) corn tostada shells (such as Guerrero)
- 1 (8-oz) container guacamole (such as Wholly Guacamole)
- ¼ cup sliced radishes
- 6 Tbsp crumbled cotija cheese
- 6 Tbsp fresh salsa
Instructions
- Preheat oven to 400°F. Toss shrimp with seasoning. Cook shrimp, in batches, in hot oil in a large skillet over medium-high heat 2 to 3 minutes or until pink.
- Place tostada shells on a baking sheet. Bake 5 to 6 minutes or until toasted.
- Spread guacamole on shells; top with shrimp, radishes, cheese, and salsa.
Side Dish Ingredients
- ¼ cup organic roasted garlic mayonnaise (such as Hellman's)
- ¼ cup sour cream
- 2 Tbsp fresh lime juice
- ½ tsp lime zest
- ¼ tsp kosher salt
- 1 (16-oz) pkg tricolor coleslaw
- ¼ cup chopped fresh cilantro
- ¼ cup roasted, salted pepitas (pumpkin seeds)
Side Dish Instructions
- Whisk together first 5 ingredients in a large bowl. Add slaw and cilantro; toss. Sprinkle with pepitas.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
341
|
134
|
475
|
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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