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Smoky Shrimp Tostadas with Chipotle Mango Slaw
15 min prep time
30 min cook time
4servings
Recipe by
Ingrid Hoffmann
Source
Latin Comfort Foods Made Healthy
Photo by
Mittera
How to Make Smoky Shrimp Tostadas with Chipotle Mango Slaw
I don’t know anyone who does not love Mexican food. It has gone mainstream! Nowadays, you can really find all sorts of Mexican ingredients all over the U.S. One thing I have noticed is that the flour tortilla has truly taken over and many people have forgotten about the corn tortilla. Corn tortillas have a great flavor and are much healthier than flour tortillas. One flour tortilla has 110 calories whereas one corn tortilla has just 50 calories! And of course, who can go wrong with shrimp, mango, and chipotle!
15 min prep time
30 min cook time
4servings
1 tostada
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Step-By-Step Instructions:
- Heat a small nonstick skillet over medium heat. Add the tortillas, one at a time, and cook until lightly toasted and crisp, about 3 minutes on each side. Remove from the skillet and set aside.
- Whisk together the mayonnaise, lime zest, lime juice, chipotle chilies, adobo sauce, honey, and salt in a large bowl. Add the coleslaw, mango, and cilantro; toss to coat well.
- Sprinkle the shrimp with the chili powder. Heat the oil in a medium nonstick skillet over medium-high heat. Add the shrimp, in batches, and cook, turning occasionally, until just opaque in center, 2–3 minutes.
- Place the tortillas on each of 4 plates. Top each with one-fourth of the coleslaw mixture and one-fourth of the shrimp. Serve at once.
Nutrition facts
4 Servings
-
Serving Size
1 tostada
- Amount per serving Calories 190
-
Total Fat
5g
- Saturated Fat 0.6g
- Cholesterol 60mg
- Sodium 460mg
-
Total Carbohydrate
29g
- Dietary Fiber 5g
- Total Sugars 12g
- Protein 10g
- Potassium 450mg
- Phosphorous 190mg
Ingredients
6-inch corn tortillas
4
reduced-fat mayonnaise
3 tbsp
lime (zested and juiced)
1
chopped chipotle chilies in adobo
1 tsp
adobo sauce from chipotle pepper can
1 tsp
honey
1 tsp
salt
1/2 tsp
packaged coleslaw mix
1 (10-oz) bag
ripe medium mango (cut into 1/2-inch chunks)
1
fresh cilantro
1/2 cup
wild, never frozen, medium shrimp (peeled and deveined)
1/2 lb (about 20 shrimp)
chipotle powder
1 tsp
olive oil
1 tsp
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