Shrimp Tostadas
Creamy Cabbage-Radish Slaw
Ingredients
- ¾ lb peeled and deveined, large shrimp
- 1 tsp Southwest seasoning (or use fajita seasoning)
- 2 tsp olive oil
- 2 (0.63-oz) corn tostada shells (such as Guerrero)
- ¼ cup guacamole (such as Wholly Guacamole)
- 1 Tbsp sliced radish
- 2 Tbsp crumbled cotija cheese
- 2 Tbsp fresh salsa
Instructions
- Preheat oven to 400°F. Toss shrimp with seasoning. Cook shrimp 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, radish, cheese, and salsa.
Side Dish Ingredients
- 2 Tbsp organic roasted garlic mayonnaise (such as Hellman's)
- 2 Tbsp sour cream
- 1 Tbsp fresh lime juice
- ¼ tsp lime zest
- ⅛ tsp kosher salt
- ½ (16-oz) pkg tricolor coleslaw
- 2 radishes, cut into matchstick pieces
- 2 Tbsp chopped fresh cilantro
- 2 Tbsp roasted, salted pepitas (pumpkin seeds)
Side Dish Instructions
- Whisk together first 5 ingredients in a large bowl. Add slaw, radishes, and cilantro; toss. Sprinkle with pepitas.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
341
|
134
|
475
|
Low Carb Meal Plan
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