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Tuesday, July 08 2014
Shrimp Tostadas Meal
ingredients
 
  • 1/2   cup   reduced-fat mayonnaise
  • 1    tablespoon   lime juice
  • 1    teaspoon   brown sugar
  • 1/4   teaspoon   chipotle chile powder
  • 8      white corn tortillas
  • 1    pound   large shrimp, shells removed, deveined
  • 1/4   teaspoon   salt
  • 1/8   teaspoon   black pepper
  • 4    cups   shredded iceberg lettuce
  • 2      plum tomatoes, cored and diced
  • 1      small red onion, chopped
  • 1/2     cucumber, peeled and cut into thin matchsticks
  • 1/2   cup   cilantro leaves
  • 1      lime, cut into wedges
  • 1/2   cup   prepared tomato salsa
  •     Sour cream (optional)
 
directions
In a small bowl, whisk together mayonnaise, lime juice, brown sugar and chile powder. Refrigerate.
 
Heat oven to 450 degrees . Place 2 racks on each of 2 baking sheets. Place tortillas on racks and lightly spritz both sides with nonstick cooking spray. Bake at 450 degrees for 5 to 7 minutes or until crisp. Remove tortillas from oven and reserve.
 
Heat broiler. Coat broiler pan with nonstick cooking spray. Season shrimp with salt and pepper and place on broiler pan. Broil for 2 minutes per side or until cooked through. Remove shrimp to a plate.
 
Spread top of each tortilla with about 1 tbsp of mayonnaise mixture. Top with equal amounts shrimp, lettuce, tomatoes, onion, cucumber and cilantro. Squeeze a wedge of lime over each. Serve with salsa and, if desired, sour cream on the side.
 
 
 
Tip
  • slash sodium Use on-thevine tomatoes to make this fresh and easy salsa.
    In a medium bowl, combine 1 lb seeded and diced tomatoes, 1/2 cup chopped red onion, 2 cloves chopped garlic, 1 tbsp olive oil, 1/4 tsp salt, a dash of hot sauce and 2 tbsp each lime juice and cilantro. Stir in 1 diced ripe avocado, if desired.
nutrition information
Per Serving: cal. (kcal) 329, Fat, total (g) 13, chol. (mg) 179, sat. fat (g) 2, carb. (g) 31, fiber (g) 4, pro. (g) 22, sodium (mg) 741, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 05:49 am   |  Permalink   |  0 Comments  |  Email
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