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10" Sauté Pan
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Large Bar Pan


Baja Shrimp Tostadas

12   tostada shells
2   tbsp (30 mL) snipped fresh cilantro
1   medium avocado, diced
1/2   cup (125 mL) green salsa
1   garlic clove, pressed
1   lb (500 g) uncooked medium shrimp, peeled and deveined, tails removed
1/2   tsp (2 mL) chili powder
3   cups (750 mL) angel hair cole slaw mix
2   plum tomatoes, seeded and diced
1/3   cup (75 mL) sliced ripe olives
1   cup (250 mL) grated cheddar cheese (4 oz/125 g)
  1. Preheat oven to 375°F (190°C). Arrange six of the tostada shells, overlapping, over Large Bar Pan. Bake 4-5 minutes or until crisp. Remove from oven; repeat with remaining shells and set aside.
  2. Combine cilantro, avocado, salsa and garlic in medium bowl; mash until smooth and set aside.
  3. Spray (10-in./25 cm) Sauté Pan with vegetable oil; heat over medium heat 1-3 minutes. Add shrimp and chili powder. Cook 2-3 minutes or just until shrimp is cooked through, stirring constantly; remove from heat and remove shrimp from pan.
  4. On each tostada, layer avocado mixture, cole slaw mix, tomatoes and three shrimp. Garnish with olives and cheese.

Yield: 12 servings

Nutrients per serving: Calories 170, Total Fat 8 g, Saturated Fat 2 g, Cholesterol 60 mg, Carbohydrate 13 g, Protein 11 g, Sodium 230 mg, Fiber 3 g